We found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleBacillus subtilis natto fermentation to improve aglycone isoflavones content of black soybean varieties detam 2.AuthorsHasim; Astuti, P.; Falah, S.; Faridah, D. N.PublicationInternational Food Research Journal, 2015, Vol 22, Issue 6, p2558ISSN1985-4668Publication typeAcademic Journal