BIBLIOGRAPHIC RECORD

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

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Recorded authors
Shu-Ling Hsieh; Yi-Wen Shih; Ying-Ming Chiu; Shao-Feng Tseng; Chien-Chun Li; Chih-Chung Wu
Source of metadata
Crossref
Year recorded
2021

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Reference

Shu-Ling Hsieh; Yi-Wen Shih; Ying-Ming Chiu; Shao-Feng Tseng; Chien-Chun Li; Chih-Chung Wu. (2021). By-Products of the Black Soybean Sauce Manufacturing Process as Potential Antioxidant and Anti-Inflammatory Materials for Use as Functional Foods. https://doi.org/10.3390/plants10122579

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