Comparison of soybean cultivars for enhancemen of the polyamine contents in the fermented soybean natto using Bacillus subtilis (natto)

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dc.contributor.authorKobayashi, Kazuya
dc.contributor.authorHorii, Yuichiro
dc.contributor.authorWatanabe, Satoshi
dc.date.accessioned2018-06-05T10:48:56Z
dc.date.available2018-06-05T10:48:56Z
dc.date.issued2016
dc.descriptionp.587-594fr_FR
dc.identifier.issn0916-8451
dc.identifier.urihttp://hdl.handle.net/123456789/6351
dc.language.isoenfr_FR
dc.relation.ispartofseriesin:Bioscience, Biotechnology, and Biochemistry, Vol.81, n°3. (Mars.2017);
dc.subjectPolyaminesfr_FR
dc.subjectBacillus subtilisfr_FR
dc.subjectacillus (bactéries)fr_FR
dc.subjectSojafr_FR
dc.titleComparison of soybean cultivars for enhancemen of the polyamine contents in the fermented soybean natto using Bacillus subtilis (natto)fr_FR
dc.typeArticlefr_FR

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