Citation: | XU Mengyue, YU Jinyi, LI Hui, et al. Comparison of Multiple Functional-Active Ingredients in Different Varieties of Natto[J]. Science and Technology of Food Industry, 2024, 45(13): 140−149. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023120296. |
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