Enhancing natto quality by co-fermentation with Pediococcus pentosaceus PP04 and Bacillus velezensis BV702: Nattokinase activity, nutritional profile, and flavor characteristics

3.0 科研~小助 2026-01-28 7 4 8.75MB 10 页 1知币
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Enhancing natto quality by co-fermentation with Pediococcus pentosaceus PP04 and Bacillus velezensis BV702: Nattokinase activity, nutritional profile, and flavor characteristics.pdf

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作者:科研~小助 分类:文献 价格:1知币 属性:10 页 大小:8.75MB 格式:PDF 时间:2026-01-28

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