Radical-Scavenging Activity and Isoflavone Content of Sufu (Fermented Tofu) Extracts from Various Regions in China
- 1 January 2004
- journal article
- Published by Japanese Society for Food Science and Technology in Food Science and Technology Research
- Vol. 10 (3), 324-327
- https://doi.org/10.3136/fstr.10.324
Abstract
No abstract availableKeywords
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