Characterization of fermented black soybean natto inoculated with <i>Bacillus natto</i> during fermentation

2010113 citationsJournal Article

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Black soybean natto fermented by B. natto has the potential to become a functional food because of its high antioxidant activity.

Published in: Journal of the Science of Food and Agriculture

Volume 90, Issue 7, pp. 1194-1202

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