Differences in Nutrition and Sensory Quality Between Cooked Soybeans, Fermented Natto, and Post-Ripening Natto
熟大豆、发酵纳豆和后熟纳豆在营养和感官品质方面的差异
期刊:Foods
影响因子:5.1
doi:10.3390/foods15020237
He, Yuguang; Jiang, Yuanyuan; Li, Da; Ou, Xue; Miao, Xinyu; Sun, Mubai; Niu, Honghong; Hua, Mei; Su, Ying; Wang, Jinghui; Liu, Zhuo