Published in
Elsevier, Food Bioscience, (43), p. 101286, 2021
DOI: 10.1016/j.fbio.2021.101286
Links
Tools
The expression of β-glucosidase during natto fermentation increased the active isoflavone content
This paper was not found in any repository, but could be made available legally by the author.
Full text: Unavailable
Published version:
archiving forbidden
Data provided by 