Flaxseed kernel as an alternative substrate for novel natto fermentation: metabolic characteristics and flavor formation mechanism
- DOI
- 10.1002/jsfa.71229
- Published
- 2026-11-06
- Container
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1002/jsfa.71229,
title = {Flaxseed kernel as an alternative substrate for novel natto fermentation: metabolic characteristics and flavor formation mechanism},
author = {Erfeng Wang and Shuo Zhang and Yuqi Li and Wei Zhang and Bingnan Gu and Yifan Ge and Shuang Ma and Hong Tian and Xianfeng Zhu and Xingke Li and Bo Yu},
year = {2026},
journal = {Journal of the Science of Food and Agriculture},
doi = {10.1002/jsfa.71229},
url = {https://doi.org/10.1002/jsfa.71229}
}RIS
TY - JOUR TI - Flaxseed kernel as an alternative substrate for novel natto fermentation: metabolic characteristics and flavor formation mechanism AU - Erfeng Wang AU - Shuo Zhang AU - Yuqi Li AU - Wei Zhang AU - Bingnan Gu AU - Yifan Ge AU - Shuang Ma AU - Hong Tian AU - Xianfeng Zhu AU - Xingke Li AU - Bo Yu PY - 2026 JO - Journal of the Science of Food and Agriculture DO - 10.1002/jsfa.71229 UR - https://doi.org/10.1002/jsfa.71229 ER -
APA
Wang, E., Zhang, S., Li, Y., Zhang, W., Gu, B., Ge, Y., Ma, S., Tian, H., Zhu, X., Li, X., & Yu, B. (2026). Flaxseed kernel as an alternative substrate for novel natto fermentation: metabolic characteristics and flavor formation mechanism. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.71229
Source records
- crossref · retrieved 2026-11-09T10:24:28.071Z