Characteristics and Quality of Japanese Traditional Fermented Soybean (Natto) from a Low-phytate Line.

Qin, Dong; Hara, Yoshie; Raboy, Victor; Saneoka, Hirofumi

Qin, Dong; Hara, Yoshie; Raboy, Victor; Saneoka, Hirofumi.

Afiliação

Qin D; Graduate School of Biosphere Science, Hiroshima University, 1-4-4 Kagamiyama, Higashi- Hiroshima, 739-8528, Japan.
Hara Y; Graduate School of Biosphere Science, Hiroshima University, 1-4-4 Kagamiyama, Higashi- Hiroshima, 739-8528, Japan.
Raboy V; Small Grains and Potato Research Unit, USDA-ARS, 1600 South 2700 West, Aberdeen, ID, 83210, USA.
Saneoka H; Graduate School of Integrated Sciences for Life, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, 739-8528, Japan. saneoka@hiroshima-u.ac.jp.

Plant Foods Hum Nutr ; 75(4): 651-655, 2020 Dec.

Article em En | MEDLINE | ID: mdl-33099715

Assuntos

Alimentos de Soja; Humanos; Japão; Ácido Fítico; Glycine max; Paladar

Palavras-chave

Fermented foods; Low-phytate soybean; Mineral nutrients; Natto; Processing

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Alimentos de Soja Limite: Humans País como assunto: Asia Idioma: En Ano de publicação: 2020 Tipo de documento: Article

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