It’s a much-loved, protein-packed Japanese food standby. It’s also made of slimy, stinky soybeans. By popular request, this week Reactions is all about the chemistry of natto.
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Credits:
Producer: Sean Parsons
Writer: Alexa Billow
Scientific Consultants: Ann Yonetani, PhD; Noriyuki Uemura; Michelle Boucher, PhD
Executive Producer: George Zaidan
Fact Checker: Alison Le
Music: "Style Funk" By Kevin MacLeod
Sources:
Bamforth CW and Ward RE (ed.) (2014). The Oxford handbook of food fermentations, pp. 584-585. Oxford, UK: Oxford University Press.
www.seriouseat...
www.kikkoman.c...
www.soyinfocent...
books.google.c...
www.meguminatto...
pubs.acs.org/d...
clinicaltrials...
www.ncbi.nlm.n...
pubs.acs.org/d...
www.ncbi.nlm.n...
www.ncbi.nlm.n...
Ever wonder why dogs sniff each others' butts? Or how Adderall works? Or whether it's OK to pee in the pool? We've got you covered: Reactions a web series about the chemistry that surrounds you every day.
Produced by the American Chemical Society.
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