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《Bulletin of Science and Technology》 2009-04
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Research Progress of Physiological Functions of Douchi

LI Hua1,2,FENG Fengqin1,SHEN Lirong1,LI Duo1 (1. Department of Food Science and Nutrition,Zhejiang University,Hangzhou 310029,China; 2. Department of Cuisine Nutrition and Science,Yangzhou University,Yangzhou 225001,China)  
Douchi,the traditional fermented soybean food,has been as a popular seasoning for a long time. Recently,studies has showed that douchi had several kinds of physiological functions such as antioxidant activity,antithrombotic,hypoglycemic and lipid-lowering effects. So it may be developed into a kind of promising functional food.
【Fund】: 浙江省科技计划项目(批准号:2004C32033)
【CateGory Index】: R151
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