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Japanese Traditional Miso and Koji Making
Miso is a traditional Japanese seasoning paste produced by fermenting soybeans using the power of koji mold. A recent Japanese cohort study has shown that increased consumption of fermented soybean products is associated with a reduced risk of death in both men and women. In this review, we briefly...
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| Publicado no: | J Fungi (Basel) |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8307815/ https://ncbi.nlm.nih.gov/pubmed/34356958 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/jof7070579 |
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