Bacillus amyloliquefaciens MU2 fermentation enhances protein extraction and sensory quality of Chlorella pyrenoidosa.
- DOI
- 10.1038/s41538-026-00949-7
- Published
- 2026 Jun 20
- Container
- NPJ science of food
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1038/s41538-026-00949-7,
title = {Bacillus amyloliquefaciens MU2 fermentation enhances protein extraction and sensory quality of Chlorella pyrenoidosa.},
author = {Cho KJ and Kim MU and Kim DK and Jeong GJ and Jo DM and Park SK and Kim M and Kim Y and Kim YM},
year = {2026},
journal = {NPJ science of food},
doi = {10.1038/s41538-026-00949-7},
url = {https://doi.org/10.1038/s41538-026-00949-7}
}RIS
TY - JOUR TI - Bacillus amyloliquefaciens MU2 fermentation enhances protein extraction and sensory quality of Chlorella pyrenoidosa. AU - Cho KJ AU - Kim MU AU - Kim DK AU - Jeong GJ AU - Jo DM AU - Park SK AU - Kim M AU - Kim Y AU - Kim YM PY - 2026 JO - NPJ science of food DO - 10.1038/s41538-026-00949-7 UR - https://doi.org/10.1038/s41538-026-00949-7 ER -
APA
KJ, C., MU, K., DK, K., GJ, J., DM, J., SK, P., M, K., Y, K., & YM, K. (2026). Bacillus amyloliquefaciens MU2 fermentation enhances protein extraction and sensory quality of Chlorella pyrenoidosa.. NPJ science of food. https://doi.org/10.1038/s41538-026-00949-7
Source records
- pubmed · retrieved 2026-09-26T13:32:23.018Z