Production of Natto Which Contains a High Level of Isoflavone Aglycons.
Authors:
- Sachie IbeSISachie Ibe
- Kaoru KumadaKKKaoru Kumada
- Mineko YoshibaMYMineko Yoshiba
- Tsutomu OngaTOTsutomu Onga
- 1 January 2001
- journal article
- Published by Japanese Society for Food Science and Technology in Nippon Shokuhin Kagaku Kogaku Kaishi
- Vol. 48 (1) , 27-34