Purification and Characterization of a Strong Fibrinolytic Enzyme (Nattokinase) in the Vegetable Cheese Natto, a Popular Soybean Fermented Food in Japan

✍ Scribed by M. Fujita; K. Nomura; K. Hong; Y. Ito; A. Asada; S. Nishimuro

• Book ID: 115573995
• Publisher: Elsevier Science
• Year: 1993
• Tongue: English
• Weight: 393 KB
• Volume: 197
• Category: Article
• ISSN: 0006-291X
• DOI: 10.1006/bbrc.1993.2624