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Mohamad Asri, N.
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Mohamad Asri, N.
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Low molecular weight peptides generated from palm kernel cake via solid state lacto-fermentation extend the shelf life of bread
by
Mohamad
Asri
,
N
.
,
Muhialdin, B.J
,
Saari, N.
,
Zarei, M.
Published 2020
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Related Subjects
1H NMR spectroscopy
Anti-fungal activity
Anti-microbial activity
Aspergillus
Aspergillus flavus
Fermentation
Fermentation process
Food preservatives
Food products
Fungi
Low-molecular-weight peptides
Microorganisms
Mixtures
Molecular weight
Natural preservatives
Nuclear magnetic resonance spectroscopy
Optimum conditions
PKC
Palm oil
Peptides
Sustainable
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