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

Published 2009 View Full Article

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Title
Changes in the Radical Scavenging Activity of Bacterial-Type Douchi, a Traditional Fermented Soybean Product, during the Primary Fermentation Process
Authors
Keywords
-
Journal
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
Volume 73, Issue 12, Pages 2749-2753
Publisher
Informa UK Limited
Online
2009-12-24
DOI
10.1271/bbb.90361

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