Effect of laboratory-scale decoction on the antioxidative activity of Zhenjiang Aromatic Vinegar: The contribution of melanoidins
Publisher
Journal of Functional Foods
Date Issued
2016
Program
面上项目
Project ID
31171738
Sponsorship
低盐固态酱油酿造中缺失功能蛋白酶系构建及活性调控研究
Institution
中国肉类食品综合研究中心
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http://or.nsfc.gov.cn/handle/00001903-5/220785
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