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IBM的管理创新

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作者 柳一虹
出处 《计算机》 2001年第15期25-25,共1页 Shanghai Computer Weekly
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参考文献20

  • 1Keshun Liu, soybean, Aspen publishers. Inc. Gaithersbrug, Maryland, 1999.
  • 2Kathleen A. Hachmeister and Daniel Y. C. Fung,Tempeh: a mold- modified indigenous fermented food made from soybeans and/or cereal grains. Critical Reviews in Microbiology, 19 (3): 137 - 188(1993).
  • 3Tanimoto H, Moil M, Motoki M, Tofii K, Kadowaki M,Noguchi T, Natto mucilage containing poly- glutamic acid increases soluble calcium in the rat small intestine. Biosci Biotechnol Biochem 2001Mar; 65(3):516-21.
  • 4Takahashi, C, et al, Possible anti - tumor - promoting activity of components in Japanese soybean fermented food, Natto: Effect on gap junctional intercellular communication. Carcinogenesis 1995,16(3) :471 - 476.
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  • 6Klaus K. et al, Formation of 6, 7,4' - Trihydroxy-isoflavone(factor 2) from soybean seed isoflavones by bacteria isolated from Tempeh. Microchemistry, 34(4) :979 - 981,1993.
  • 7Hiroshi M., et al, Antioxidative stability of tempeh and liberation of isoflavones by fermentation. Agrie.Biol. Chem. 48 (12), 2971 - 2975, 1984.
  • 8Markus B. Hoppe, et al, Structure of an antioxidant from fermented soybeans(Tempeh). JAOCS, 74(4) :477 - 479,1997.
  • 9Okamoto A, et al, Angiotensin I converting enzyme inhibitory activities of various fermented foods. Biosci Biotechnol Biochem 1995 Jun;59(6) : 1147 - 9.
  • 10Fujita - M., et al, Puification and characterization of a strong fibfinolytic enzyme (nattokinase) in the vegetable cheese natto, a popular soybean fermented food in Japan. Biochem. Biophy. Res. Communi.1993,197:3,1340 - 1347.

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