Analysis of antioxidant activity of ten kinds of Douchi and theirinfluencing factors

doi:10.13995/j.cnki.11-1802/ts.023833

CHEN Yi, LU Minjie, LIU Yang, JIANG Liwen, LI Pao, LIAO Luyan

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (13) : 36-41.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (13) : 36-41. DOI: 10.13995/j.cnki.11-1802/ts.023833

Analysis of antioxidant activity of ten kinds of Douchi and theirinfluencing factors

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(13): 36-41 https://doi.org/10.13995/j.cnki.11-1802/ts.023833

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Received	Published
2020-03-03	2020-07-15
Issue Date
2020-08-04

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