Isolation of Bacillus subtilis natto from Chinese Traditional Fermented Soybean Foods and Their Use in Fermentation of Natto
LIU Yanmin, SHEN Lu, WANG Kang, YAN Jinping, CHAGAN Irbis
FOOD SCIENCE . 2020, (2): 208 -214 .  DOI: 10.7506/spkx1002-6630-20181116-186