“Anticoagulant and fibrinolytic effects of functional food materials produced by Bacillus subtilis natto”
The 54th Society of Rheology, Fukuoka, Japan
Hitosugi M., Omura K., and Tokudome S. (Department of Legal Medicine, Dokkyo University School of Medicine), Ikeda M. (Institute for Medical Science, Dokkyo Medical University School of Medicine), Kato H., Zhu X. (Daiwa Pharmaceutical Co., Ltd.)