Author,Title,Journal,ISSN,Publisher,Date,Volume,Number,Page,URL,URL(DOI)
Aoki Yujiro and Taya Yuuki and Shimada Noboru and Hara Toshio and Yonekura Masami,Change of the Content of an Allergenic Protein in Soybean during Natto Fermentation,Japanese Journal of Food Chemistry and Safety,13412094,Japanese Society of Food Chemistry,1998,5,1,32-37,https://cir.nii.ac.jp/crid/1390282680174305920,https://doi.org/10.18891/jjfcs.5.1_32