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Antioxidantes (1 Jan 2018 Jahr – 1 Jan 2018 Jahr)

Beschreibung:

Effects of salinity on bacterial communities, Maillard reactions, isoflavone composition, antioxidation and antiproliferation in Korean fermented soybean paste (doenjang)

Zugefügt zum Band der Zeit:

prueba

ByGerardo Rafael S M
29 Nov 2017
0
0
645

Datum:

1 Jan 2018 Jahr
1 Jan 2018 Jahr
~ 0 min
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