By-Products of the Black Soybean Sauce Manufacturing Process as Potential Antioxidant and Anti-Inflammatory Materials for Use as Functional Foods

por Hsieh, Shu-Ling, Shih, Yi-Wen, Chiu, Ying-Ming, Tseng, Shao-Feng, Li, Chien-Chun, Wu, Chih-Chung
Publicado 2021