中间神经孢子菌发酵低盐大豆味噌的口感、抗氧化活性和抗诱变性

{"title":"中间神经孢子菌发酵低盐大豆味噌的口感、抗氧化活性和抗诱变性","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":"{\"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}","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}