Preparation of peanut natto fermented by <em>Bacillus subtilis</em> and analysis of volatile flavor substances

doi:10.11882/j.issn.0254-5071.2025.07.024

Preparation of peanut natto fermented by Bacillus subtilis and analysis of volatile flavor substances

WANG Qin, WANG Ningwei, LI Wenjun, HU Ao, GUO Bingbing, LIU Jingying, GUAN Yexia, LI Wei

China Brewing ›› 2025, Vol. 44 ›› Issue (7) : 167-172.

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China Brewing ›› 2025, Vol. 44 ›› Issue (7) : 167-172. DOI: 10.11882/j.issn.0254-5071.2025.07.024

Preparation of peanut natto fermented by Bacillus subtilis and analysis of volatile flavor substances

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(7): 167-172 https://doi.org/10.11882/j.issn.0254-5071.2025.07.024

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Received	Revised	Published
2024-09-25	2025-02-11	2025-07-25
Issue Date
2025-08-27

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