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Protective Effects of soymilk Fermented with Lactic Acid Bacteria on H2O2-induced Neurotoxicity

  • HAN-JOON HWANG
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Protective Effects of soymilk Fermented with Lactic Acid Bacteria on H2O2-induced Neurotoxicity
저자
HAN-JOON HWANG
학회명
2007 한국식품과학회 제 74차 학술대회 및 정기총회
학회 개최일
2006-06-20 ~ 2007-06-22

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