| 标题 |
Optimization of production parameters for preparation of natto-pigeon pea with immobilized Bacillus natto and sensory evaluations of the product |
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| DOI | |
| 其它 |
期刊:Innovative Food Science and Emerging Technologies 作者:C. Feng; Shuang Jin; Meng Luo; Wei Wang; Xin-Xin Xia; et al 出版日期:2015-10-01 |
| 求助人 | |
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(2025-6-4)