Effect of
            Bacillus natto
            solid‐state fermentation on the functional constituents and properties of Ginkgo seeds

Na Guo; Yi‐Wei Jiang; Xin‐Rui Song; Yan‐Yan Li; Zhi‐Ming Liu; Yu‐Jie Fu

doi:10.1111/jfbc.12820

journal article Mar 11, 2019

Effect of Bacillus natto solid‐state fermentation on the functional constituents and properties of Ginkgo seeds

Na Guo

Yi‐Wei Jiang Xin‐Rui Song Yan‐Yan Li Zhi‐Ming Liu

Yu‐Jie Fu

Journal of Food Biochemistry Vol. 43 No. 5 pp. e12820 · Wiley

View at Publisher Save 10.1111/jfbc.12820

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Metrics

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References

Details

Published: Mar 11, 2019
Vol/Issue: 43(5)
Pages: e12820
License: View

Authors

N

Na Guo