Agricultural Science and Food Processing
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[2] Colletti, A., Attrovio, A., Boffa, L., Mantegna, S., & Cravotto, G. (2020). Valorisation of by-products from soybean (Glycine max (L.) Merr.) processing. Molecules, 25(9), 2129.
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[20] Cho, K. M., Lee, J. H., Yun, H. D., Ahn, B. Y., Kim, H., & Seo, W. T. (2011). Changes of phytochemical constituents (isoflavones, flavanols, and phenolic acids) during cheonggukjang soybeans fermentation using potential probiotics Bacillus subtilis CS90. Journal of Food Composition and Analysis, 24(3), 402-410.
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[27] Asni, N. S. M., Surya, R., Misnan, N. M., Lim, S. J., Ismail, N., Sarbini, S. R., & Kamal, N. (2024). Metabolomics insights of conventional and organic tempe during in vitro digestion and their antioxidant properties and cytotoxicity in HCT-116 cells. Food Research International, 195, 114951.
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