reference/32098727

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publicationName	Journal of Agricultural and Food Chemistry
startingPage	3597
bibliographicCitation	Iwai K, Nakaya N, Kawasaki Y, Matsue H. Antioxidative functions of natto, a kind of fermented soybeans: effect on LDL oxidation and lipid metabolism in cholesterol-fed rats. J Agric Food Chem. 2002 Jun 05;50(12):3597–601. doi: 10.1021/jf0117199. PMID: 12033835.
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date	2002-05-04-04:00^^<http://www.w3.org/2001/XMLSchema#date>
identifier	https://pubmed.ncbi.nlm.nih.gov/12033835 https://doi.org/10.1021/jf0117199
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language	English
source	https://pubmed.ncbi.nlm.nih.gov/ https://www.crossref.org/
title	Antioxidative Functions of Natto, A Kind of Fermented Soybeans: Effect on LDL Oxidation and Lipid Metabolism in Cholesterol-Fed Rats
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Total number of triples: 73.