Changes in the Radical Scavenging Activity of Bacterial-Type Douchi, a Traditional Fermented Soybean Product, during the Primary Fermentation Process

✍ Scribed by FAN, Junfeng; ZHANG, Yanyan; CHANG, Xiaojie; SAITO, Masayoshi; LI, Zaigui

• Book ID: 126814452
• Publisher: Japan Science and Technology Information Aggregator, Electronic
• Year: 2009
• Tongue: English
• Weight: 85 KB
• Volume: 73
• Category: Article
• ISSN: 0916-8451
• DOI: 10.1271/bbb.90361