ANTIOXIDANT ACTIVITY OF PEANUT FLOUR FERMENTED WITH LACTIC ACID BACTERIA
Article first published online: 3 OCT 2011
© 2011 Wiley Periodicals, Inc.
Journal of Food Biochemistry
Volume 35, Issue 5, pages 1514–1521, October 2011
How to Cite
WANG, N.-F., YAN, Z., LI, C.-Y., JIANG, N. and LIU, H.-J. (2011), ANTIOXIDANT ACTIVITY OF PEANUT FLOUR FERMENTED WITH LACTIC ACID BACTERIA. Journal of Food Biochemistry, 35: 1514–1521. doi: 10.1111/j.1745-4514.2010.00473.x
- Issue published online: 3 OCT 2011
- Article first published online: 3 OCT 2011
- Accepted for Publication February 1, 2010
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