The results indicated that the contents of daidzein,genistein,saponin,protein increased after fermented by Bacillus subtilis natto.

 
  • 結果表明:與熟大豆相比,納豆中大豆甙元、染料木素、皂甙及蛋白質(zhì)等生物活性物質(zhì)含量增高。
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