Studies on Changes of Physicochemical Properties in Shuidouchi before and after Fermentation and the Inhibitory Effect of Its Extracts on Prostate Cancer Cells
Objective: To study the changes of physicochemical properties in Shuidouchi before and after fermentation, and to preliminarily explore the inhibitory effect of its extracts on castration-resistant prostate cancer cells (CRPC). Methods: Shuidouchi was fermented using three high-yielding protease str...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021030240 |