Yamagata University, Yamagata 9978555, Japan
National Fisheries University, Yamaguchi 7596595, Japan
National Fisheries University, Yamaguchi 7596595, Japan
Nagoya Research Institute, Aichi 4701131, Japan
Copyright © 2012 Takeshi Nagai, Yasuhiro Tanoue, Norihisa Kai, Nobutaka Suzuki et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
T. Nagai, Y. Tanoue, N. Kai and N. Suzuki, "
In Vitro Antioxidative Activity and Antihypertensive Activity of Soy Sauce Cake Derived from the Manufacturing of Japanese Style Fermented Soy Sauce,"
Food and Nutrition Sciences, Vol. 3 No. 8, 2012, pp. 1118-1127. doi:
10.4236/fns.2012.38147.