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ACID BACTERIA
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ANTIFUNGAL ACTIVITY
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ANTIMICROBIAL PEPTIDES
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ANTIOXIDANT
BACILLUS-SUBTILIS
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Food preservatives
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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
Asri, NM
,
Muhialdin, BJ
,
Saari, N
,
Zarei, M
Published 2020
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...Food
preservatives
...
”
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Universiti Teknologi MARA
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Asri, NM
1
Muhialdin, BJ
1
Saari, N
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Zarei, M
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