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Food and Nutrition Sciences
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Food and Nutrition Sciences
ISSN Print:
2157-944X
ISSN Online:
2157-9458
www.scirp.org/journal/fns
E-mail:
fns@scirp.org
Google-based Impact Factor:
2.37
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"
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
has been cited by the following article(s):
Google Scholar
CrossRef
[1]
紫菜粉碎方式对紫菜酱油酿造的影响.
Food Research & …
,
2024
[2]
EXTRAÇÃO DE COMPOSTOS BIOATIVOS A PARTIR DE RESÍDUO DE MOLHO DE SOJA
2022
[3]
In silico enzymatic hydrolysis of soy sauce cake glycinin G4 to reveal the bioactive peptides as potential food ingredients
Journal of Food Measurement …
,
2022
[4]
Role of Synthesized Flavonoids as Cardioprotective Prophylactic Agents using in Silico, In Vitro and In Vivo Models
2018
[5]
Drying of Soy Sauce Residue in Superheated Steam at Atmospheric Pressure
Drying Technology
,
2017
[6]
响应面试验优化东北黄豆酱制曲工艺
中国酿造
,
2017
[7]
Antioxidant properties of soy milk fermented with Lactobacillus paracasei KUMB B005
2015
[8]
PRODUCTION OF POULTRY FEED FROM SOYBEAN WASTE
2014
[9]
Soy Sauce Residue Oil Extracted by a Novel Continuous Phase Transition Extraction under Low Temperature and Its Refining Process
Journal of agricultural …
,
2014
[1]
Drying of soy sauce residue in superheated steam at atmospheric pressure
Drying Technology
,
2017
DOI:
10.1080/07373937.2016.1273232
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