Effects of different strains and fermentation method on nattokinase activity, biogenic amines, and sensory characteristics of natto
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Title
Effects of different strains and fermentation method on nattokinase activity, biogenic amines, and sensory characteristics of natto
Authors
Keywords
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Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2020-05-06
DOI
10.1007/s13197-020-04478-3
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