In vitro and in vivo studies on the antioxidant activities...

Food Chemistry 2008 Vol. 107; Iss. 4

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

Dong Wang, Li-jun Wang, Feng-xue Zhu, Ji-ye Zhu, Xiao Dong Chen, Lei Zou, Masayoshi Saito, Li-te Li
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Volume:
107
Year:
2008
Language:
english
Pages:
8
DOI:
10.1016/j.foodchem.2007.09.072
File:
PDF, 441 KB
english, 2008
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