Antioxidative Activity of Douchi (A Chinese Traditional Salt-Fermented Soybean Food) Extracts During Its Processing

No abstract is available for this paper.

• Publication year

  2007

• Venue

  International Journal of Food Properties

• Publication date

  2007-04-25

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.1080/10942910601052715
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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