- Papers in database
- 3
- Years active
- 2020 – 2022
Papers (3)
- 2022Effect of Adding Bifidobacterium animalis BZ25 on the Flavor, Functional Components and Biogenic Amines of Natto by Bacillus subtilis GUTU0910.3390/foods11172674
- 2021Effect of Fermentation Parameters on Natto and Its Thrombolytic Property10.3390/foods10112547
- 2020Commercial Saccharomyces cerevisiae as a starter culture in “Wanergao”: A traditional fermented food in China10.1177/1082013220941764