Jing ZHANG; Qin LI; Yang WEI; Xingyao LONG; Jianfei MU; Yanni PAN; Xin ZHAO. Antioxidant Effect of Shuidouchi. Functional Effects of Fermented Soybean Food in China, [S. l.], p. 16–38, 2021. Disponível em: https://stm.bookpi.org/FEFSFC/article/view/2353. Acesso em: 13 jun. 2026.