Differentiation and Improvement in Quality of Natto by Systematic Breading of Natto Bacteria

JOURNAL OF THE BREWING SOCIETY OF JAPAN
doi 10.6013/jbrewsocjapan.109.76
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Brewing Society of Japan

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy