A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese Natto; a typical and popular soybean food in the Japanese diet-Reference-Cited by-同舟云学术

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A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese Natto; a typical and popular soybean food in the Japanese diet

Published:1987-10 Issue:10 Volume:43 Page:1110-1111
ISSN:0014-4754
Container-title:Experientia
language:en
Short-container-title:Experientia

Author:

Sumi H.,Hamada H.,Tsushima H.,Mihara H.,Muraki H.

Publisher

Springer Science and Business Media LLC

Subject

Cell Biology,Cellular and Molecular Neuroscience,Pharmacology,Molecular Biology,Molecular Medicine

Link

http://link.springer.com/content/pdf/10.1007/BF01956052.pdf

Reference16 articles.

1. Yabe, K., Bull. Coll. Agr. Tokyo Univ.2 (1894) 2.

2. National Federation of Cooperatives on Natto, in: A Historical Record of Natto, p. 19. Ed. Food Pionia, Natto Research Center, Tokyo 1977.

3. Hayashi, W., Natto Kagakukenkyu Kaishi (in Japanese)1 (1977) 85.

4. Kameda, S., Chem. pharm. Bull.16 (1968) 189.

5. Miyake, S., and Shimizu, J., Bull. Hyogo Agr. Coll. (in Japanese)1 (1953) 11.

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