混菌发酵豆豉中异黄酮含量及对小鼠肺癌细胞的抑制作用
刘锦绣,陈伟,李靖,程芳
Influence of isoflavone content in mixed fermentation douchi on proliferation of LLC cells
Liu Jin-xiu, Chen Wei, Li Jin, Cheng Fang
食品与发酵工业 . 2013, (03): 61 -66 .  DOI: 10.13995/j.cnki.11-1802/ts.2013.03.003