中国农业科学（英文版）2010，Vol.9Issue(7)：1065-1071,7.DOI:10.1016/S1671-2927(09)60191-7
Comparison of Antioxidant Activities in Black Soybean Preparations Fermented with Various Microorganisms
Comparison of Antioxidant Activities in Black Soybean Preparations Fermented with Various Microorganisms
QIN Yao 1JIN Xiao-nan 2Park Heui Dong1
作者信息
- 1. Department of Food Science and Technology,Kyungpook National University,Daegu 702-701,Korea
- 2. Applied Plant Stress Biology Lab/Divison of Biotechnology/College of Life Sciences and Biotechnology,Korea University,Seoul 136-713,Korea
- 折叠
摘要
关键词
antioxidant activity/black soybean/microorganisms/fermentationKey words
antioxidant activity/black soybean/microorganisms/fermentation引用本文复制引用
QIN Yao,JIN Xiao-nan ,Park Heui Dong..Comparison of Antioxidant Activities in Black Soybean Preparations Fermented with Various Microorganisms[J].中国农业科学（英文版）,2010,9(7):1065-1071,7.
