Antioxidative activity of douchi (A Chinese traditional salt-fermented soybean food) extracts during its processing

International Journal of Food Properties

Volumn 10, Issue 2, 2007, Pages 385-396

  Wang, Li Jun ^a   Li, Dong ^a   Zou, Lei ^b   Chen, Xiao Dong ^a,c   Cheng, Yong Qiang ^a   Yamaki, Koji ^d   Li, Li Te ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b ENVIRONMENTAL MANAGEMENT COLLEGE OF CHINA   (China)

^c MONASH UNIVERSITY   (Australia)

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

Author keywords

ABTS; Antioxidative activity; Douchi; DPPH; Reducing power

Indexed keywords

ETHANOL; FERMENTATION; ORGANIC ACIDS; SODIUM CHLORIDE;

ANTIOXIDATIVE ACTIVITY; PREFERMENTATION; SOYBEAN FOODS;

FOOD PROCESSING;

GLYCINE MAX;

EID: 34247601511     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910601052715     Document Type: Article

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