TY  - BOOK
AU  - Takeshi Nagai et al
TI  - In Vitro Antioxidative Activity and Antihypertensive Activity of Soy Sauce Cake Derived from the Manufacturing of Japanese Style Fermented Soy Sauce
KW  - Computer science, information & general works
UR  - https://new.zodml.org/sites/default/files/2023-08/in_vitro_antioxidative_activity_and_antihypertensive_activity_of_soy_sauce_cake_derived_from_the_manufacturing_of_japanese_style_fermented_soy_sauce.pdf
ER  -