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Nobuhiro Hishikawa
Nobuhiro Hishikawa
Chemistry
Food science
Biochemistry
Antioxidant
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Utility of isoflavone preparations from soy sauce cake as antioxidant materials
2004
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi
Hideo Esaki
Ryoko Watanabe
Nobuhiro Hishikawa
Toshihiko Osawa
Shunro Kawakishi
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