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Bioscience, Biotechnology, and Biochemistry Volume 69, 2005 - Issue 5
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Original Articles

DPPH Radical-Scavenging Compounds from Dou-Chi, a Soybean Fermented Food

Yu-Chi CHENSchool of Food and Nutritional Sciences, University of Shizuoka
,
Yasumasa SUGIYAMASchool of Food and Nutritional Sciences, University of Shizuoka
,
Naoki ABESchool of Food and Nutritional Sciences, University of Shizuoka
,
Ryoko KURUTO-NIWASchool of Food and Nutritional Sciences, University of Shizuoka
,
Ryushi NOZAWASchool of Food and Nutritional Sciences, University of Shizuoka
&
Akira HIROTASchool of Food and Nutritional Sciences, University of Shizuoka
Pages 999-1006 | Received 24 Dec 2004, Accepted 14 Feb 2005, Published online: 22 May 2014

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