3Sumi H,Hamada H,Nakanishi K,et al.Enhancement of the fibrinolytic activity in plasma by oral administration of nattokinase.Acta Haematol,1990,84:139-143.
4Omura K,Hitosugi M,Kaketani K,et al.Biofactors.Fibrinolytic and anti-thrombotic effect of NKCP,the protein layer from Bacillus subtilis (natto).Biofactors,2004,22 (1-4):185-187.
5Sumi H, Hamada H, Nakanishi K, Hiratani H. Enhancement of the fibrinolytic activity in plasma by oral administration of nattokinase [J]. Acta Haematol, 1990, 84: 139-143.
6Sumi H, Hamada H, Tsushima H, Mihara H, Muraki H. A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese Natto, a typical and popular soybean food in the Japanese diet [J]. Experientia, 1987, 43: 1110-1111.
7Astrup T, Mullertz S. The fibrin plate method for estimating fibrinolytic activity [J]. Arch Biochem Biophys, 1952, 40: 346-351.
8FUJITA M, NOMURA K, HONG H, et al. Purification and characterization of strong fibrinolysin enzyme in the vegetable cheese natto, a popular soybean fermented food in Japan.Biochem Biophy Res Common, 1993, 97 (3): 340-347.
9Astrup T, Mullertz S. Arch. Biochem. Biophys, 1952, 40: 346-351.
10Sumi H. A noval fibrinolytic enzyme in the vegetable cheese natto: a typical and popular soybean food in the Japanese diet. Experientia, 1987,43(20):1 110-1111.
