Effects of different strains and fermentation method on nattokinase activity, biogenic amines, and sensory characteristics of natto - Concepedia

Concepedia

Publication | Open Access

Effects of different strains and fermentation method on nattokinase activity, biogenic amines, and sensory characteristics of natto

DOI Full Paper Access

50

Citations

29

References

2020

Year

Guangqun Lan, Cuiqin Li, Laping He, Xuefeng Zeng, Qiujin Zhu

Journal of Food Science and Technology

Food FermentationBiochemistryIn Vitro FermentationTanninDifferent StrainsBiotechnologyFermentation MethodMicrobiologyNattokinase ActivityHealth Sciences

References

	Year	Citations

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