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《China Condiment》 2006-10
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Acetylcholinesterase inhibitory activities of Sufu,a Chinese fermented soybean food

QUAN Ming-hai,LI Li-te~*,CHENG Yong-qiang,DENG Cheng-ping (College of Food Science and Nutritional Engineering,China Agricultuve University,Beijing 100083,China)  
The antioxidative activities of Sufu was investigated in this study with the DPPH method.The activities of 4 periods of Sufu processing. Fermentation and Salting periods showed a high raise of activities,Ripening period raise more slowly.The final products' antioxidative activities were 2 times more than the tofu.Moreover,furu fermented by Actinomucor elegans had higher antioxidative activities than by Rhizopus arrhizus.
【CateGory Index】: TS214.2
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