TISSUE ANTIOXIDANT EFFECT OF OCEAN HAKE FISH AND FERMENTED SOYBEAN (TEMPEH) AS PROTEIN SOURCES IN RATS

被引：4

作者：

CHEN, LH

YUN, I

PACKETT, LV

机构：

来源：

关键词：

D O I：

10.1093/jn/102.2.181

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：181 / &

共 13 条

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PACKETT, LV ;

CHEN, LH ;

LIU, JY .