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pro vyhledávání: '"Kaori Washino"'
Autor:
Akane Yamaguchi, Ayano Kumaki, Kaori Washino, Megumi Nakanishi, Iori Shimooka, Yoshiko Onchi, Makoto Muratsugu
Publikováno v:
International Journal of Food and Allied Sciences, Vol 3, Iss 1, Pp 1-9 (2017)
The change of biotin level during production of natto (Japanese fermented soybean) was investigated in this study. The total biotin level was measured by an agar plate bioassay using Lactobacillus plantarum ATCC 8014. The total biotin level decreased
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::79dec37fe5575a8ced42c7e6d5951fe6
http://www.ijfaas.com/index.php/ijfaas/article/view/74
http://www.ijfaas.com/index.php/ijfaas/article/view/74
