EFFECT OF DRYING METHODS ON Γ-PGA, ISOFLAVONE CONTENTS AND ACE INHIBITORY ACTIVITY OF NATTO (A FERMENTED SOYBEAN FOOD)

标题
EFFECT OF DRYING METHODS ON Γ-PGA, ISOFLAVONE CONTENTS AND ACE INHIBITORY ACTIVITY OF NATTO (A FERMENTED SOYBEAN FOOD)
作者
关键词
-
出版物
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume 36, Issue 6, Pages 483-488
出版商
Wiley
发表日期
2012-01-29
DOI
10.1111/j.1745-4549.2011.00591.x

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