CHANG Xiaojie | College of Bioscience and Biotechnology, Beijing Forestry University

スポンサーリンク

概要

関連著者

Saito Masayoshi
Food Science And Technology Division Japan International Research Center For Agricultural Sciences
Fan Junfeng
College Of Bioscience And Biotechnology Beijing Forestry University
Zhang Yanyan
Department Of Food Science Beijing Agricultural College
CHANG Xiaojie
College of Bioscience and Biotechnology, Beijing Forestry University
LI Zaigui
College of Food Science and Nutritional Engineering, China Agricultural University
Li Zaigui
College Of Food Science And Nutritional Engineering China Agricultural University
Chang Xiaojie
College Of Bioscience And Biotechnology Beijing Forestry University
Saito Masayoshi
Food Science And Technology Division Japan Interational Research Center For Agricultural Sciences

著作論文

Changes in the Radical Scavenging Activity of Bacterial-Type Douchi, a Traditional Fermented Soybean Product, during the Primary Fermentation Process

スポンサーリンク