Publication | Closed Access
Development of fermented chestnut with Bacillus natto: Functional and sensory properties
31
Citations
33
References
2019
Year
Food ChemistryFood FunctionBiosynthesisEngineeringFood FermentationBiochemistryBiotechnologyFood MicrobiologySensory PropertiesMicrobiologyBacillus NattoFood TechnologyHealth Sciences
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