![](/img/cover-not-exists.png)
Liposoluble Antioxidative Components in Japanese Traditional Fermented Food "Amazake" Made from Brown Rice
Wada, Naoki, Sakamoto, Toshio, Matsugo, SeiichiVolume:
8
Year:
2018
Language:
english
Journal:
Journal of Bioprocessing & Biotechniques
DOI:
10.4172/2155-9821.1000317
File:
PDF, 1.08 MB
english, 2018