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(Soochow University), Jiye Zhu(Chinese Academy of Medical Sciences & Peking Union Medical College), Lijun Wang(China Agricultural University), Lei Zou
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