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

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6,976^th place

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1naturalimport.com

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2,912^th place

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8,971^st place

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1sanutricion.org.ar

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1,659^th place

ajol.info

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

asm.org

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

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

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

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

sanutricion.org.ar

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

scielo.sa.cr

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

sciencedirect.com

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

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.».