红曲发酵大豆的抗氧化和抗糖尿病活性

{"title":"红曲发酵大豆的抗氧化和抗糖尿病活性","authors":"S. H. Kim, S. Kang","doi":"10.9799/KSFAN.2021.34.2.187","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"37 4","pages":"187-195"},"PeriodicalIF":0.0000,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Antioxidant and Anti-Diabetic Activities of Soybean Fermented with Monascus\",\"authors\":\"S. H. Kim, S. Kang\",\"doi\":\"10.9799/KSFAN.2021.34.2.187\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":22731,\"journal\":{\"name\":\"The Korean Journal of Food And Nutrition\",\"volume\":\"37 4\",\"pages\":\"187-195\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"The Korean Journal of Food And Nutrition\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.9799/KSFAN.2021.34.2.187\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Korean Journal of Food And Nutrition","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.9799/KSFAN.2021.34.2.187","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}