Characterization of fermented black soybean natto inoculated with Bacillus natto during fermentation
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.3947/fullpdf
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4. Distribution profiles of isoflavone isomers in black bean kojis prepared with various filamentous fungi;Lee;J Agric Food Chem,2006
5. Use of fermented black beans combined with rice to develop a nutritious weaning food;Rodríguez-Bürger;J Agric Food Chem,1998
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