Studies on lipids of natto.
D001236:Aspergillus oryzae; D001412:Bacillus subtilis; D003296:Cooking; D004041:Dietary Fats / Q000032:analysis*; D005230:Fatty Acids, Nonesterified / Q000032:analysis; D005285:Fermentation; D005516:Food Microbiology; D005989:Glycerides / Q000032:analysis; D007564:Japan; D008055:Lipids / Q000032:analysis; D010743:Phospholipids / Q000032:analysis; D013025:Glycine max / Q000032:analysis*
D004041:Dietary Fats; D005230:Fatty Acids, Nonesterified; D005989:Glycerides; D008055:Lipids; D010743:Phospholipids