Plants, Vol. 10, Pages 2579: By-Products of the Black Soybean Sauce Manufacturing Process as Potential Antioxidant and Anti-Inflammatory Materials for Use as Functional Foods

Added 263 days ago (25.11.2021)

Authors: Shu-Ling Hsieh; Yi-Wen Shih; Ying-Ming Chiu; Shao-Feng Tseng; Chien-Chun Li; Chih-Chung Wu