Comparison of Multiple Functional-Active Ingredients in Different Varieties of Natto
In order to investigate the important functional-active components in different varieties of natto, natto was processed using soybean, black bean, red bean, mung bean, lentil, chickpea, kidney bean, pea, red bean and cowpea, and the differences of nattokinase, polyphenol, natto polysaccharide and γ-...
Bewaard in:
| Hoofdauteurs: | , , , , , |
|---|---|
| Formaat: | Artigo |
| Taal: | Chinês |
| Gepubliceerd in: |
The editorial department of Science and Technology of Food Industry
2024-07-01
|
| Reeks: | Shipin gongye ke-ji |
| Onderwerpen: | |
| Online toegang: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120296 |
| Tags: |
Geen labels, Wees de eerste die dit record labelt!
|