Wikidata

(Q43228605)

English

Changes in the radical scavenging activity of bacterial-type douchi, a traditional fermented soybean product, during the primary fermentation process

scientific article published on 7 December 2009

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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 (English)
1 reference
stated in
Europe PubMed Central
PubMed publication ID
19966472
retrieved
16 November 2017

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