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Journal: PlantsVolume: 10Number: 2579
Article: By-Products of the Black Soybean Sauce Manufacturing Process as Potential Antioxidant and Anti-Inflammatory Materials for Use as Functional Foods
- Authors:
- Shu-Ling Hsieh1,
- Yi-Wen Shih2 and
- Ying-Ming Chiu3
- et al.
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