Influence of isoflavone content in mixed fermentation douchi on proliferation of LLC cells

Liu Jin-xiu; Chen Wei; Li Jin; Cheng Fang

doi:10.13995/j.cnki.11-1802/ts.2013.03.003

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Food and Fermentation Industries ›› 2013, Vol. 39 ›› Issue (03) : 61-66. DOI: 10.13995/j.cnki.11-1802/ts.2013.03.003

Food and Fermentation Industries

Influence of isoflavone content in mixed fermentation douchi on proliferation of LLC cells

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2013, 39(03): 61-66 https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.003

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