There are a lot of criteria for judging whether a product is good or bad, and I'll give you a brief explanation from the product itself, which is also very simple and practical, and I hope it will help you.

1. Pure kinase raw materials white and tasteless, room temperature can ensure high activity of natto kinase, so the high purity of natto products are generally light yellow, crystal clear appearance, cut open for tasteless oily liquid,

2. Many of the so-called natto products are natto lyophilized powder is a simple processing of natto lyophilized powder, natto lyophilized powder color deep, near natto color, taste odor, kinase activity or low. So the finished product is black or darker in color and has a foul smell when cut open.

Upstairs, you are right, but look at the publicity of a manufacturer is difficult to identify the good and bad, from the product itself is safer in terms of characteristics.