TITLE

Natto: Harvest Protein Unequalled

AUTHOR(S)
Pulver, Fred
PUB. DATE
May 2004
SOURCE
Macrobiotics Today;May/Jun2004, Vol. 44 Issue 3, p31
SOURCE TYPE
Periodical
DOC. TYPE
Article
ABSTRACT
Focuses on natto, a traditional Japanese food made from cooked soybeans fermented with bacteria. Enzymes created by natto bacteria; Clot-dissolving effects of natto; Research into anti-aging.
ACCESSION #
13087532

 

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