In vitro and in vivo studies on the antioxidant activities of the aqueous extracts of Douchi (a traditional Chinese salt-fermented soybean food)

Dong Wang, Li-jun Wang, Feng-xue Zhu, Ji-ye Zhu, Xiao Dong Chen, Lei Zou, Masayoshi Saito, Li-Te Li

Research output: Contribution to journalArticleResearchpeer-review

137 Citations (Scopus)
Original languageEnglish
Pages (from-to)1421 - 1428
Number of pages8
JournalFood Chemistry
Volume107
DOIs
Publication statusPublished - 2008

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