1[1]Sumi H,Hamada H,Tsushima H,Minara H,H Muraki.A ovel- Fibrinolytic- Enzyme(Nattokinase)in the Vegetable Cheese Natto ;A Typical and Popular Soybean- Food in the Japanese Diet,Experientia,1987,43:1110
2[2]Fujita M,et al.Biochem Biophy Res Commun,1993,19 (13):1340～ 1347
4[4]Fukutake M,Takahashi M,IshidaK,et al.Quantification of genisterin and genistin in soybeans and soybean products.Food Chem Toxi,1996,34:457～ 461
5[6]Yukio K,Katsuhiko M,Hisato K,et al.Antitumor activity of B natto lll lsolation and characterization of a cytolytic substance on Ehrlich Ascites Carcinoma cells in the culture medium of B natto KMD1126.Chem Pharm Bull,1972,20(7):1551～ 1557
9[11]Iwai K,Nakaya N,Kawasaki Y,Matsue H. Antiosid ative Functions of Natto,A Kind of Fermented Soybeans:Effect on LDL Oxidation and Lipid Metabolism in Cholesterol- Fed Rats.J Agric Food Chem,2002,50(12):3597～ 3601
10[12]Iwai K,Nakaya N,Kawasaki Y,Matsue H.Inhibitory Effect of Natto,A Kind of Fermented Soybeans,on LDL Oxidation in Vitro. J Agric Food Chem,2002,50(12):3592
