title: [Preparation of natto and its function in health care].
authors.affiliation: Department of Food Science and Engineering, Neimonggu Agricultural University, Huhhot 010018, Neimonggu Autonomous Region, China
authors.forename: Jun
authors.initials: J
authors.lastname: Guo
authors.forename: Yuping
authors.initials: Y
authors.lastname: Sun
authors.forename: Yuzhi
authors.initials: Y
authors.lastname: Su
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents / Q000494:pharmacology; D000972:Antineoplastic Agents, Phytogenic / Q000494:pharmacology; D004032:Diet; D005285:Fermentation; D005343:Fibrinolytic Agents / Q000494:pharmacology; D006304:Health Status; D006801:Humans; D010024:Osteoporosis / Q000517:prevention & control; D010936:Plant Extracts / Q000494:pharmacology; D045730:Soy Foods / Q000032:analysis; D013025:Glycine max / Q000737:chemistry; D013381:Subtilisins / Q000302:isolation & purification / Q000494:pharmacology
chemical_list: D000900:Anti-Bacterial Agents; D000972:Antineoplastic Agents, Phytogenic; D005343:Fibrinolytic Agents; D010936:Plant Extracts; D013381:Subtilisins; C053771:nattokinase