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Sankore

Named after the University of Sankore in Timbuktu — one of the world’s oldest centres of learning. Every figure here is computed from work-level records in our own graph, never copied from a source’s summary count.

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Effect of single and two-stage fermentation on the antioxidative activity of soybean meal, and the structural and interfacial characteristics of its protein

2023LWTJournalOpen access

10.1016/j.lwt.2023.114938 Full text43 citations

Authors

8 authors across 3 institutions in 3 countries.

Chunhua DaiFirst author
Pengfei Yan
Xueting Xu
Liurong Huang
Mokhtar Dabbour
- Benha University (EG)
Kumah Mintah Benjamin
- Institute for Scientific and Technological Information (GH)
Ronghai HeCorresponding
Haile MaSenior author

Fields

Assignment is probabilistic — a work belongs to several fields in proportions.

Proteins in Food Systemslevel 3 · 1.00
Phytase and its Applicationslevel 3 · 1.00
Protein Hydrolysis and Bioactive Peptideslevel 3 · 1.00

Sources

Several sources describing one work is the point — it means the record rests on more than one authority.

openalexseen September 9, 2026
2023 · LWT · 43 citations
https://openalex.org/W4379058392

Effect of single and two-stage fermentation on the antioxidative activity of soybean meal, and the structural and interfacial characteristics of its protein · Sankore