Open AccessThe Potential of Cream Soup Made from a Combination of Black Soybeans (Glycine soja L. merrit) and Red Rice (Oryza nivara) to Improve Lipid Profiles and Control Oxidative Stress among Menopausal Women
Author(s) -
Wiwit Estuti,
Sri Anna Marliyati,
M. Rizal Damanik,
Budi Setiawan
Publication year - 2018
Publication title -
pakistan journal of nutrition
Language(s) - English
Resource type - Journals
eISSN - 1994-7984
pISSN - 1680-5194
DOI - 10.3923/pjn.2019.72.79
Subject(s) - glycine soja , oxidative stress , glycine , food science , oryza sativa , black rice , chemistry , biology , biochemistry , gene , ecology , amino acid , raw material
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