Effect of carbon source on flavor and nutrition components of natto sufu

doi:10.11882/j.issn.0254-5071.2016.09.012

DENG Yongjian1, LIU Jian2, GAO Zexin3, GAO Bing1, HU Yong1*

China Brewing ›› 2016, Vol. 35 ›› Issue (9) : 51-54.

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China Brewing ›› 2016, Vol. 35 ›› Issue (9) : 51-54. DOI: 10.11882/j.issn.0254-5071.2016.09.012

Effect of carbon source on flavor and nutrition components of natto sufu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 35(9): 51-54 https://doi.org/10.11882/j.issn.0254-5071.2016.09.012

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