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Fermented Miso with Adzuki Beans or Black Soybeans Decreases Lipid Peroxidation and Serum Cholesterol in Mice fed a High-Fat Diet
by Shan Wu, Shuo Feng, ZhaoHong Ci, Chengyu Jiang, Yang Cui, Yuki Sasaki, Yukina Ota and Michiyuki Kojima
Journal of Food and Nutrition Research. 2015, 3(3), 131-137. DOI: 10.12691/jfnr-3-3-1
Pub. Date: March 08, 2015Views: 22937Downloads: 20416Citations: 1
fermentation adzuki beans black soybeans antioxidant activity cholesterol
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