| 标题 |
Co-fermentation of Bacillus amyloliquefaciens YP2 and lactic acid bacteria improves the flavor and properties of dual-functional natto |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Bioscience 作者:Qiaolei Zhu; Yao Yu; Jiarong Yang; YunPing Zhu 出版日期:2026-09-25 |
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(2025-6-4)