Study on the main components and Antioxidant Activity of Aspergillus-type Fermented Soybean

Archive > Volume 29 Issue 1 > 2013,29(1):51-54 Prev Next

Abstract:

Keywords:

Project Supported:

Clc Number:

TS201.2

You are the first Visitors

Governing Body：华南理工大学 Organizer：华南理工大学

Phone：020-87112373 Email：mfood@scut.edu.cn

Address：广州天河五山路381号华南理工大学麟鸿楼506室

信息咨询：QQ: 2553003667 稿件处理1：QQ: 1542354573 稿件处理2：QQ: 2195608851 财务咨询：QQ: 1347040116