(Q43228605)
Statements
1 reference
Changes in the radical scavenging activity of bacterial-type douchi, a traditional fermented soybean product, during the primary fermentation process (English)
1 reference
Junfeng Fan
1 reference
Yanyan Zhang
1 reference
Xiaojie Chang
1 reference
Masayoshi Saito
1 reference
Zaigui Li
1 reference
7 December 2009
1 reference
1 reference
73
1 reference
12
1 reference
2749-2753
1 reference
1 reference
1 reference
1 reference
Identifiers
1 reference
1 reference