5-Feb-2026
Natto your average food
Osaka Metropolitan UniversityPeer-Reviewed Publication
Osaka Metropolitan University researchers discovered that the concentration of beneficial supersulfides increases significantly during the fermentation process of natto.
- Journal
- Nitric Oxide
- Funder
- Ministry of Education, Culture, Sports, Science and Technology (MEXT), Fuji Foundation for Protein Research, Lotte Research Promotion Grant, Kobayashi Foundation, Mishima Kaiun Memorial Foundation, Osaka Metropolitan University Strategic Research Promotion Project for Young Researchers, Osaka Metropolitan University Strategic Research Promotion Project for Young Researchers, Japan Society for the Promotion of Science, Japan Society for the Promotion of Science, Japan Society for the Promotion of Science, Japan Society for the Promotion of Science, Japan Society for the Promotion of Science, Japan Society for the Promotion of Science, Japan Society for the Promotion of Science, Japan Society for the Promotion of Science, Japan Society for the Promotion of Science