{"title":"Taste, Antioxidative Activity and Antimutagenicity of Low-Salt Miso Made from Soybeans and Okara Fermented with Neurospora intermedia","authors":"M. Matsuo","doi":"10.11428/JHEJ1987.56.503","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":16080,"journal":{"name":"Journal of home economics","volume":"53 1","pages":"503-509"},"PeriodicalIF":0.0000,"publicationDate":"2005-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of home economics","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.11428/JHEJ1987.56.503","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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