Studies on the antioxidative characteristics of natto
碩士 === 國立屏東科技大學 === 食品科學系 === 92 === Natto is produced by fermenting steamed soybeans with a species of Bacillus natto. It has the characteristic flavor and viscosity. In recent years, natto has been more popular from the viewpoint of health demand or expediency; ex. thrombolytic activity , water-so...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2004
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| Online Access: | http://ndltd.ncl.edu.tw/handle/36502532079559785773 |