Purification and Characterization of a Strong Fibrinolytic Enzyme (Nattokinase) in the Vegetable Cheese Natto, a Popular Soybean Fermented Food in Japan
- 1 December 1993
- journal article
- Published by Elsevier in Biochemical and Biophysical Research Communications
- Vol. 197 (3), 1340-1347
- https://doi.org/10.1006/bbrc.1993.2624