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Chang, C.T., Wang, P.M., Hung, Y.F. and Chung, Y.C. (2012) Purification and Biochemical Properties of a Fibrinolytic Enzyme from Bacillus subtilis-Fermented Red Bean. Food Chemistry, 133, 1611-1617.
http://dx.doi.org/10.1016/j.foodchem.2012.02.061

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