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Boundary Lines between Eastern and Western Food Cultures at Japan Sea Side of Japan (IX) : Natto (Fermented Soybeans)

机译：日本（IX）日本海边东西方饮食文化的界限：纳豆（发酵大豆）

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本間伸夫; 石原和夫; Honma Nobuo; Ishihara Kazuo;
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年度 1996
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原文格式 PDF
正文语种 jpn
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机译：开发日本传统发酵食品纳豆中的转基因大豆超灵敏检测方法
2. Maternal intake of natto, a Japan's traditional fermented soybean food, during pregnancy and the risk of eczema in Japanese babies [J] . OzawaN., ShimojoN., SuzukiY., Allergology international: official journal of the Japanese Society of Allergology . 2014,第2期

机译：孕妇在怀孕期间孕妇纳豆（一种日本传统的发酵大豆食品）的摄入量以及日本婴儿患湿疹的风险
3. Maternal Intake of Natto, a Japan's Traditional Fermented Soybean Food, during Pregnancy and the Risk of Eczema in Japanese Babies [J] . Naoko Ozawa, Naoki Shimojo, Yoichi Suzuki, Allergology international: official journal of the Japanese Society of Allergology . 2014,第2期

机译：日本传统发酵大豆食品纳豆的孕期摄入及日本婴儿的湿疹风险
4. Lesser-Known Ethnic Fermented Soybean Foods of the Eastern Himalayas [C] . Advancing science, technology, and trade in the age of globalization : A call for every sector of Chinese and global soy industries : Proceedings . 2002

机译：喜马拉雅山东部较不知名的民族发酵大豆食品
5. The sociocultural contexts of being/becoming Japanese within a Japanese supplementary culture /language school: A practitioner researcher's un/learning of culture and teaching. [D] . Yoneda, Fusako. 2009

机译：在日本辅助文化/语言学校中成为/成为日语的社会文化背景：从业者研究者对文化和教学的了解/学习。
6. Novel antimicrobial activities of a peptide derived from a Japanese soybean fermented food Natto against Streptococcus pneumoniae and Bacillus subtilis group strains [O] . Manabu Kitagawa, Tsukasa Shiraishi, Soh Yamamoto, 2017

机译：源自日本大豆发酵食品纳豆的肽对肺炎链球菌和枯草芽孢杆菌群菌株的新型抗菌活性
7. Boundary Lines between Eastern and Western Food Culture at Japan Sea Side of Japan (Part5) Boundary lines on the Basis of Dietary Habits of Green Soybean [O] . 本間伸夫, 石原和夫, Honma Nobuo, 1992

机译：日本日本海边东西方饮食文化的分界线（第五部分）基于绿色大豆饮食习惯的分界线

Boundary Lines between Eastern and Western Food Cultures at Japan Sea Side of Japan (IX) : Natto (Fermented Soybeans)

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