High levels of branched chain fatty acids in nātto and other Asian fermented foods.
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DOI: 10.1016/j.foodchem.2019.02.018
Abstract: The mean intake (500 mg/day) of branched chain fatty acids (BCFA) in western countries is from dairy products and beef. We hypothesized that Asian countries with low dairy consumption have an alternative source of BCFA and… read more here.
Keywords: acids tto; fermented foods; fatty acids; branched chain ... See more keywords