Figure 1. Changes of the L*(■), a* (■) and b *(■) in the miso mixed with buckwheat and soybeans. The superscript * indicates significant difference in the data presented in the seam internal compared with the values for 0 month (p<0.05)

From

Anti-obesity Effect and Antioxidant Activity in High-fat Diet Mice Fed Fermented Buckwheat Products (Miso)

Shan Wu, Shuo Feng, ZhaoHong Ci, Chengyu Jiang, Yang Cui, Yuki Sasaki, Yukina Ota, Michiyuki Kojima

Journal of Food and Nutrition Research. 2016, 4(6), 355-360 doi:10.12691/jfnr-4-6-3