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(Peking University), LI Li-te(China Agricultural University), Masayoshi Saito(Japan International Research Center for Agricultural Sciences), Fengxue Zhu(Peking University), Xiao Dong Chen(Nanjing Forestry University), Jiye Zhu(Peking University), Lijun Wang(China Agricultural University), Lei Zou

Food Chemistry

October 2, 2007

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