申请人:李里特职称:教授工作单位:中国农业大学持续时间:1年资助额:17万元(人民币) 项目摘要摄入食物中的天然抗氧化成分可以防止一些与自由基损伤有关的疾病,如心血管疾病、癌症等,还可以延缓机体的衰老,因此研究食物的抗氧化性具有重要意义。腐乳和豆豉都是由微生物发酵而产生的传统 Applicant: Li Ritt Title: Professor Unit: China Agricultural University Duration: 1 year Grant: RMB 170,000 (RMB) Project summary Ingestion of natural anti-oxidant ingredients in foods can prevent some diseases associated with free radical damage , Such as cardiovascular disease, cancer, but also can delay the body’s aging, so the study of the antioxidant food is of great significance. The fermented bean curd and bean curd are all traditionally produced by microbial fermentation