Antioxidative activity of douchi (a Chinese traditional salt-fermented soybean food) extracts during its processing

Li-jun Wang, D Li, L Zou, Xiao Dong Chen, Y-Q Cheng, K Yamaki, T Li

Research output: Contribution to journalArticleResearchpeer-review

45 Citations (Scopus)
Original languageEnglish
Pages (from-to)385 - 396
Number of pages11
JournalInternational Journal of Food Properties
Issue number3
Publication statusPublished - 2007

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