Characteristics and Quality of Japanese Traditional Fermented Soybean (Natto) from a Low-phytate Line
Crossref DOI link: https://doi.org/10.1007/s11130-020-00865-5
Published Online: 2020-10-25
Published Print: 2020-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Qin, Dong
Hara, Yoshie
Raboy, Victor
Saneoka, Hirofumi http://orcid.org/0000-0003-0932-7790
Text and Data Mining valid from 2020-10-25
Version of Record valid from 2020-10-25
Article History
Received: 22 July 2020
Revised: 27 September 2020
Accepted: 13 October 2020
First Online: 25 October 2020
Compliance with Ethical Standards
:
: The authors declare no conflict of interest.