Characteristics and Quality of Japanese Traditional Fermented Soybean (Natto) from a Low-phytate Line
Dong Qin, Yoshie Hara, Victor Raboy, Hirofumi Saneoka
Topics & Concepts
BioavailabilityFood scienceFermentationFermentation in food processingPhosphorusChemistryNutrientTasteBiologyLactic acidBacteriaGeneticsOrganic chemistryBioinformaticsPhytase and its ApplicationsProtein Hydrolysis and Bioactive PeptidesEnzyme Production and Characterization