水豆豉发酵前后理化特性变化及其提取物对前列腺癌细胞抑制作用的初探 / Studies on Changes of Physicochemical Properties in Shuidouchi before and after Fermentation and the Inhibitory Effect of Its Extracts on Prostate Cancer Cells
- Resource Type
- Academic Journal
- Source
- 食品工业科技 / Science and Technology of Food Industry. 43(1):359-365
- Subject
水豆豉发酵;高产蛋白酶菌株;理化特性;大豆异黄酮;去势抵抗前列腺癌 - Language
- Chinese
- ISSN
- 1002-0306