Radical-scavenging activity and isoflavone content of sufu (fermented tofu) extracts from various regions in China

Food Science and Technology Research

Volumn 10, Issue 3, 2004, Pages 324-327

  Lijun, Wang ^a   Lite, Li ^a   Junfeng, Fan ^a   Saito, Masayoshi ^b   Tatsumi, Eizo ^b  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b JAPAN INTERNATIONAL RESEARCH CENTER FOR AGRICULTURAL SCIENCES   (Japan)

Author keywords

Isoflavone; Radical scavenging activity; Sufu

Indexed keywords

GLYCINE MAX;

EID: 29844436162     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.10.324     Document Type: Article

References (13)

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