Investigation of the microbial changes during koji-making process of Douchi by culture-dependent techniques and PCR-DGGE
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02696.x/fullpdf
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4. Long-term ingestion of a fermented soybean-derived Touchi-extract with α-glucosidase inhibitory activity is safe and effective in humans with borderline and mild type-2 diabetes;Fujita;Journal of Nutrition,2001
5. Long-term ingestion of Touchi-extract, an α-glucosidase inhibitor, by borderline and mild type-2 diabetic subjects is safe and significantly reduces blood glucose levels;Fujita;Nutrition Research,2003
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