Angiotensin I-converting enzyme inhibitory activity of natto, a traditional Japanese fermented food

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 53, Issue 3, 2006, Pages 189-192

  Ibe, Sachie ^a   Yoshida, Keiko ^b   Kumada, Kaoru ^b  

^a Ohyamatofu Co Ltd   (Japan)

^b Tsukuba International Junior College   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); GLYCINE MAX;

EID: 33744497823     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.53.189     Document Type: Article

References (17)

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