Effects of processing techniques and flour addition on antioxidant capacity and compounds of soybean paste

doi:10.3969/j.issn.0254-5071.2011.06.006

ZHAO Wenting;WANG Ying;QIU Fan;LU Fei;YIN Lijun;NIRASAWA Satoru

China Brewing ›› 2011, Vol. 30 ›› Issue (6) : 23-26.

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China Brewing ›› 2011, Vol. 30 ›› Issue (6) : 23-26. DOI: 10.3969/j.issn.0254-5071.2011.06.006

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Effects of processing techniques and flour addition on antioxidant capacity and compounds of soybean paste

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2011, 30(6): 23-26 https://doi.org/10.3969/j.issn.0254-5071.2011.06.006

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