Research Article
Fermentation Time and Extraction Solvents Influenced in vitro Antioxidant Property of Soluble Extracts of Mao-tofu Fermented with Mucor sp.
Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China
Xin-Huai Zhao
Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China