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K. Nishifuji
K. Nishifuji
Tokyo University of Agriculture and Technology
ORCID: 0000-0003-4583-5485
Papers in database
1
Years active
2021
Papers (1)
2021
Natto extract, a Japanese fermented soybean food, directly inhibits viral infections including SARS-CoV-2 in vitro
10.1016/j.bbrc.2021.07.034
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