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《Soybean Science & Technology》 2009-01
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腐乳抗氧化作用研究进展

The article focuses on the antioxidative effect of sufu.The evaluation methods of the antioxidant activity are expounded,the influencing factors of sufu antioxidative activity including the pre-fermentative strain and the compositions in post-fermentation dressing mixture are discussed,the research progress of soybean isoflavone,soybean peptides,superoxide dismutase,and soybean saponin are summaried.In addition,the future of antioxidative functional factors in sufu are presented.
【Fund】: 国家“十一五”科技支撑计划项目(2007BAD83B03 2006BAD278809)
【CateGory Index】: TS214.2
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