Antioxidative Functions of Natto, A Kind of Fermented Soybeans: Effect on LDL Oxidation and Lipid Metabolism in Cholesterol-Fed Rats-Reference-Cited by-同舟云学术

Antioxidative Functions of Natto, A Kind of Fermented Soybeans: Effect on LDL Oxidation and Lipid Metabolism in Cholesterol-Fed Rats

Published:2002-05-04 Issue:12 Volume:50 Page:3597-3601
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Iwai Kunihisa¹,Nakaya Natsuko¹,Kawasaki Yoshihiro¹,Matsue Hajime¹

Affiliation:

1. Biotechnology Section, Aomori Advanced Industrial Technology Center, 4-11-6, Daini-tonyamachi, Aomori 030-0113, Japan, and Food Research and Development Laboratories, Taishi Foods Co., Ltd., 25-1 Shimomaegawara, Osaka, Towada 034-0041, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0117199

Reference31 articles.

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