Changes in the Bioactive Content and Antioxidant Activity of Natto during Fermentation and In Vitro Digestion
XU Chun-ming
CHEN Ying-ying
PANG Gao-yang
Keywords：nattototal phenolicsisoflavonein vitro digestionantioxidant activity
Publication Date：2016-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)