Flavor, physicochemical properties, and storage stability of P. lobata-coix seed fermented beverage produced by A. aegerita
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
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2. Fermentation with Bacillus natto and Bifidobacterium improves the functional, physicochemical properties, and taste qualities of coix seed-natto;Food Research International;2024-11
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