Fermented Soybean with Thrombosis Preventing Activity Using Mushroom Mycelia as Microbial Source

Food Science and Technology Research

Volumn 9, Issue 3, 2003, Pages 227-230

  Okamura Matsui, Tokumitsu ^a   Izuta, Hiromi ^a   Tomoda, Tomomi ^a   Noda, Hiroko ^a   Fukuda, Shoko ^a   Ohsugi, Masahiro ^a  

^a MUKOGAWA WOMEN'S UNIVERSITY   (Japan)

Author keywords

Anti thrombin substance; Fermented soybean; Mushroom mycelia; Thrombosis

Indexed keywords

ENZYMES; FERMENTATION; FOOD PRODUCTS; FUNGI;

THROMBOSIS;

FOOD PROCESSING;

BACILLUS SUBTILIS; BASIDIOMYCOTA; FLAMMULINA; FLAMMULINA VELUTIPES; FUNGI; GLYCINE MAX;

EID: 0242657807     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.9.227     Document Type: Article

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