Natto extract, a Japanese fermented soybean food, directly inhibits viral infections including SARS-CoV-2 in vitro-Reference-Cited by-同舟云学术

Natto extract, a Japanese fermented soybean food, directly inhibits viral infections including SARS-CoV-2 in vitro

Published:2021-09 Issue: Volume:570 Page:21-25
ISSN:0006-291X
Container-title:Biochemical and Biophysical Research Communications
language:en
Short-container-title:Biochemical and Biophysical Research Communications

Author:

Oba Mami^ORCID,Rongduo Wen,Saito Akatsuki,Okabayashi Tamaki^ORCID,Yokota Tomoko,Yasuoka Junko,Sato Yoko,Nishifuji Koji,Wake Hitoshi^ORCID,Nibu Yutaka^ORCID,Mizutani Tetsuya

Publisher

Elsevier BV

Subject

Cell Biology,Molecular Biology,Biochemistry,Biophysics

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5. Biological effect of soy isoflavones in the prevention of civilization diseases;Pabich;Nutrients,2019

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