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Which characteristic of Natto: appearance, odor, or taste most affects preference for Natto
BACKGROUND: In Japan, consumption of Natto, a fermented bean dish, is recommended because of its high quality protein, digestibility in the gut and its preventive effect on blood clot formation due to high vitamin K content. However, consumption of Natto in Kansai and the Chugoku area (the western p...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
BioMed Central
2012
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3521169/ https://ncbi.nlm.nih.gov/pubmed/22738664 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/1880-6805-31-13 |
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