Fan Junfeng | College of Bioscience and Biotechnology, Beijing Forestry University
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概要
College of Bioscience and Biotechnology, Beijing Forestry University | 論文
- Changes in the Radical Scavenging Activity of Bacterial-Type Douchi, a Traditional Fermented Soybean Product, during the Primary Fermentation Process
- Nutritional Composition and .ALPHA.-Glucosidase Inhibitory Activity of Five Chinese Vinegars