Miso (Spanish Wikipedia)

Analysis of information sources in references of the Wikipedia article "Miso" in Spanish language version.

refsWebsite

Global rank Spanish rank

2sciencedirect.com

149^th place

128^th place

6,976^th place

522^nd place

1naturalimport.com

low place

low place

3,555^th place

1,141^st place

2,912^th place

1,092^nd place

222^nd place

135^th place

8,971^st place

low place

1sanutricion.org.ar

low place

low place

low place

1,659^th place

ajol.info (Global: 8,971^st place; Spanish: low place)

Lokuruka, M. N (2011). «Effects of processing on soybean nutrients and potential impact on consumer health: an overview».

asm.org (Global: 3,555^th place; Spanish: 1,141^st place)

journals.asm.org

Khan, S., Moore, R. J., Stanley, D., & Chousalkar, K. K. (2020). «The gut microbiota of laying hens and its manipulation with prebiotics and probiotics to enhance gut health and food safety.».

google.com.ec (Global: 6,976^th place; Spanish: 522^nd place)

books.google.com.ec

Ray, R. C., & Montet, D. (2017). «Fermented Foods, Part II: Technological Interventions.».
Robinson, M. (2013). «Eat Carbohydrates: Get Thin (And Healthy).».

mdpi.com (Global: 2,912^th place; Spanish: 1,092^nd place)

Dimidi, E., Cox, S. R., Rossi, M., & Whelan, K. (2019). «Fermented foods: definitions and characteristics, impact on the gut microbiota and effects on gastrointestinal health and disease».

naturalimport.com (Global: low place; Spanish: low place)

«Natural Import Company-Traditional Japanese Foods - Recipes for Hatcho Miso».

sanutricion.org.ar (Global: low place; Spanish: low place)

Ridner, E. (2006). «Soja, propiedades nutricionales y su impacto en la salud.».

scielo.sa.cr (Global: low place; Spanish: 1,659^th place)

González Urrutia, R (2005). «Biodisponibilidad del hierro».

sciencedirect.com (Global: 149^th place; Spanish: 128^th place)

Laparra, J. M., & Sanz, Y. (2010). «Interactions of gut microbiota with functional food components and nutraceuticals».
Abiose, S. H., Allan, M. C., & Wood, B. J. B. (1982). «Microbiology and biochemistry of miso (soy paste) fermentation.».

wiley.com (Global: 222^nd place; Spanish: 135^th place)

onlinelibrary.wiley.com

Allwood, J. G., Wakeling, L. T., & Bean, D. C. (2021). «Fermentation and the microbial community of Japanese koji and miso: A review.».