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Publications by WANG Yanping
Study on Antioxidant Activity of Peanut Meal Using Bacillus Natto by Solid State Fermentation
International Journal of Sciences
Related publications
Comparative Study Between Liquid State Fermentation and Solid State Fermentation for Production of Endo-1 , 4-Beta-Xylanase by Bacillus Licheniformis
مجلة أماراباك
Solid State Fermentation of Overheated Soybean Meal (Waste) for Production of Protease Using Aspergillus Oryzae
International Journal of Innovative Research in Science, Engineering and Technology
Production of Antioxidant Bioactive Phenolic Compounds by Solid-State Fermentation on Agro-Residues Using Various Fungi Isolated From Soil
Asian Journal of Biotechnology
Study the Influence of Nitrogen on Rennin Production by Fungi Rhizomucor Miehei Using Solid-State Fermentation
Brazilian Journal of Biological Sciences
Contribution of a Fermentation Process Using Bacillus Subtilis (Natto) to High Polyamine Contents of Natto, a Traditional Japanese Fermented Soy Food
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Antitumor Activity of Bacillus Natto. VI. Analysis of Cytolytic Activity on Ehrlich Ascites Carcinoma Cells in the Culture Medium of Bacillus Natto KMD 1126
Yakugaku Zasshi
Pharmacology
Pharmaceutical Science
Clavulanic Acid Production by Streptomyces Clavuligerus Using Solid State Fermentation on Polyurethane Foam
Trends in Renewable Energy
On the Formation of Mucilage by Bacillus Natto. Part II
Journal of the agricultural chemical society of Japan
Peptidase With Keratinolytic Activity Secreted by Aspergillus Terreus During Solid-State Fermentation
Brazilian Archives of Biology and Technology
Multidisciplinary
