ASWADI, P. I. .; SHAHIMI, S. Soluble Protein Concentrations during Bacillus subtilis Fermentation with Moringa oleifera Pod Powder. Bioresources and Environment, [S. l.], v. 4, n. 3, p. 25–37, 2026. DOI: 10.24191/bioenv.v4i3.172. Disponível em: https://bioenvuitm.com/index.php/en/article/view/172. Acesso em: 30 oct. 2026.