Studies on in vitro Antioxidant Activities of the Melanoidin Fractions Separated from Long-ripened Douchiba (DCB)

Qin Likang,Ding Xiaolin

Food and Fermentation Industries ›› 2006, Vol. 32 ›› Issue (1) : 88.

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PDF(219 KB)
Food and Fermentation Industries ›› 2006, Vol. 32 ›› Issue (1) : 88.

Studies on in vitro Antioxidant Activities of the Melanoidin Fractions Separated from Long-ripened Douchiba (DCB)

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2006, 32(1): 88

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