<i>In Vitro</i> Antioxidative Activity and Antihypertensive Activity of Soy Sauce Cake Derived from the Manufacturing of Japanese Style Fermented Soy Sauce

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"In Vitro Antioxidative Activity and Antihypertensive Activity of Soy Sauce Cake Derived from the Manufacturing of Japanese Style Fermented Soy Sauce"
written by Takeshi Nagai, Yasuhiro Tanoue, Norihisa Kai, Nobutaka Suzuki,
published by Food and Nutrition Sciences, Vol.3 No.8, 2012

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