Effects of Different Conditions on Free Amino Nitrogen Content and Nattokinase Activity in Bacillus natto-Fermented Clam
WANG Wenxiu, YU Jia, LI Shan, WEI Yuxi*, SONG Huiping, XU Lina
FOOD SCIENCE . 2015, (9): 113 -116 .  DOI: 10.7506/spkx1002-6630-201509021