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

Published 2007 View Full Article

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Title
In vitro and in vivo studies on the antioxidant activities of the aqueous extracts of Douchi (a traditional Chinese salt-fermented soybean food)
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 107, Issue 4, Pages 1421-1428
Publisher
Elsevier BV
Online
2007-10-02
DOI
10.1016/j.foodchem.2007.09.072

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