Characterization, in vitro Trypsin Digestibility and Antioxidant Activity of Fermented Soybean Protein Meal with Lactobacillus plantarum Lp6

I. Amadou, S. Jin, M.T. Kamara, Y.H. Shi, O.S. Gbadamosi and Le Guo-Wei

American Journal of Food Technology 4 ( 6 ): 268 - 276 , 2009