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Article

Evaluation of seed chemical quality traits and sensory properties of natto soybean.

Food chemistry - 15 Jun 2014

Yoshikawa Yoko, Chen Pengyin, Zhang Bo, Scaboo Andrew, Orazaly Moldir

Abstract excerpt

Natto is a popular soyfood in Japan, and the U.S. is the largest supplier of natto soybeans. However, information on natto seed chemical and sensory properties is very limited. The objectives of this study were to evaluate differences of seed chemical and sensory properties among natto types and determine heritability and correlation. A total of 15 small-seeded natto genotypes (three superior, nine moderate and...

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PMID: 24491719
DOI: 10.1016/j.foodchem.2013.12.027

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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