Changes in the radical scavenging activity of bacterial-type douchi, a traditional fermented soybean product, during the primary fermentation process (Q43228605)
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scientific article published on 7 December 2009
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English | Changes in the radical scavenging activity of bacterial-type douchi, a traditional fermented soybean product, during the primary fermentation process |
scientific article published on 7 December 2009 |
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Changes in the radical scavenging activity of bacterial-type douchi, a traditional fermented soybean product, during the primary fermentation process (English)
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Junfeng Fan
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Yanyan Zhang
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Xiaojie Chang
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Masayoshi Saito
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Zaigui Li
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7 December 2009
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73
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12
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2749-2753
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