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Radical scavenging capacities of saba-narezushi, Japanese fermented chub mackerel, and its lactic acid bacteria
Tomomi Kanno, Takashi Kuda, Choa An, Hajime Takahashi, Bon KimuraVolume:
47
Year:
2012
Language:
english
DOI:
10.1016/j.lwt.2012.01.007
File:
PDF, 287 KB
english, 2012