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Purification and Characterization of a Strong Fibrinolytic Enzyme (Nattokinase) in the Vegetable Cheese Natto, a Popular Soybean Fermented Food in Japan

Food ChemistryVegetable Cheese NattoEngineeringFood FermentationBiochemical EngineeringBiotechnologyFood MicrobiologyAlternative Protein SourceMicrobiologyStrong Fibrinolytic EnzymeFood TechnologyFood SafetyHealth Sciences