ZHANG, X., CHENG, Y., TAO, S., TONG, Y., & YANG, R. (2025). Optimization of Solid-state Fermentation Technology of Nattokinase and Its Influence on Flavor and Active Substances. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationZHANG, Xuepeng, Yao CHENG, Shanjun TAO, Yanjun TONG, and Ruijin YANG. Optimization of Solid-state Fermentation Technology of Nattokinase and Its Influence on Flavor and Active Substances. The editorial department of Science and Technology of Food Industry, 2025.
MLA (9th ed.) CitationZHANG, Xuepeng, et al. Optimization of Solid-state Fermentation Technology of Nattokinase and Its Influence on Flavor and Active Substances. The editorial department of Science and Technology of Food Industry, 2025.