| 标题 |
Improving nattokinase activity and sensory properties of natto via co-fermentation with Bacillus subtilis natto and Lactobacilli |
| 网址 | |
| DOI | |
| 其它 |
期刊:Applied Food Research 作者:Hongyan Li; Qixin Zheng; Xiaoran Fan 出版日期:2026-01-30 |
| 求助人 | |
| 下载 |
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(2025-6-4)