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 journal › Article › Research › peer-review

Original language	English
Pages (from-to)	385 - 396
Number of pages	11
Journal	International Journal of Food Properties
Volume	10
Issue number	3
Publication status	Published - 2007

Cite this

@article{a5aa8dd8ad184c348405735750071399,

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

author = "Li-jun Wang and D Li and L Zou and Chen, {Xiao Dong} and Y-Q Cheng and K Yamaki and T Li",

year = "2007",

language = "English",

volume = "10",

pages = "385 -- 396",

journal = "International Journal of Food Properties",

issn = "1094-2912",

publisher = "Taylor & Francis",

number = "3",

}

TY - JOUR

T1 - Antioxidative activity of douchi (a Chinese traditional salt-fermented soybean food) extracts during its processing

AU - Wang, Li-jun

AU - Li, D

AU - Zou, L

AU - Chen, Xiao Dong

AU - Cheng, Y-Q

AU - Yamaki, K

AU - Li, T

PY - 2007

Y1 - 2007

M3 - Article

SN - 1094-2912

VL - 10

SP - 385

EP - 396

JO - International Journal of Food Properties

JF - International Journal of Food Properties

IS - 3

ER -