Your browser doesn't support javascript.
loading
Enhancing organic selenium content and antioxidant activities of soy sauce using nano-selenium during soybean soaking.
Chen, Jingru; Feng, Tuo; Wang, Bo; He, Ronghai; Xu, Yanling; Gao, Peipei; Zhang, Zhi-Hong; Zhang, Lei; Fu, Jiangyan; Liu, Zhan; Gao, Xianli.
Afiliación
  • Chen J; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
  • Feng T; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
  • Wang B; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
  • He R; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
  • Xu Y; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
  • Gao P; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
  • Zhang ZH; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
  • Zhang L; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
  • Fu J; Guangdong Chubang Food Co., Yangjiang, China.
  • Liu Z; Guangdong Chubang Food Co., Yangjiang, China.
  • Gao X; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Front Nutr ; 9: 970206, 2022.
Article en En | MEDLINE | ID: mdl-36051904
Palabras clave
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Bases de datos: MEDLINE Idioma: En Revista: Front Nutr Año: 2022 Tipo del documento: Article País de afiliación: China
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Bases de datos: MEDLINE Idioma: En Revista: Front Nutr Año: 2022 Tipo del documento: Article País de afiliación: China