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Journal: Plants, 2021
Volume: 10
Number: 2579
2579
Article: By-Products of the Black Soybean Sauce Manufacturing Process as Potential Antioxidant and Anti-Inflammatory Materials for Use as Functional Foods
Authors: by Shu-Ling Hsieh, Yi-Wen Shih, Ying-Ming Chiu, Shao-Feng Tseng, Chien-Chun Li and Chih-Chung Wu
Link: https://www.mdpi.com/2223-7747/10/12/2579

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