Guangqun Lan

Guizhou University

Papers (2)

• 2022
  Effect of Adding Bifidobacterium animalis BZ25 on the Flavor, Functional Components and Biogenic Amines of Natto by Bacillus subtilis GUTU0910.3390/foods11172674
• 2021
  Effect of Fermentation Parameters on Natto and Its Thrombolytic Property10.3390/foods10112547