Improved Production of Poly-γ-Glutamic Acid by Bacillus subtilis D7 Isolated from Doenjang, a Korean Traditional Fermented Food, and Its Antioxidant Activity
Titel:
Improved Production of Poly-γ-Glutamic Acid by Bacillus subtilis D7 Isolated from Doenjang, a Korean Traditional Fermented Food, and Its Antioxidant Activity