[1]胡洋,邓淑心,朴春红,等.纳豆芽孢杆菌发酵产品研究进展[J].大豆科学,2019,38(03):485-490.[doi:10.11861/j.issn.1000-9841.2019.03.0485]
 HU Yang,DENG Shu-xin,PIAO Chun-hong,et al.Advances in the Development of Products Fermented by Bacillus natto[J].Soybean Science,2019,38(03):485-490.[doi:10.11861/j.issn.1000-9841.2019.03.0485]
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纳豆芽孢杆菌发酵产品研究进展

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备注/Memo

收稿日期:2018-12-11

基金项目:吉林省科技厅中青年科技创新人才及团队项目(20160519013JH);国家现代农业产业技术体系建设专项(CARS-04);吉林省教育厅(JJKH20170302KJ);长春市科技局地院合作项目(17DY013);吉林农业大学创新训练项目(201710193045)。
第一作者简介:胡洋(1992-),男,硕士,主要从事长白山野生植物资源开发与利用。E-mail:huyang920501@163.com。
通讯作者:朴春红(1972-),女,博士,教授,主要从事生物反应器与功能性食品研究。E-mail:piaochunhong9111@163.com。

更新日期/Last Update: 2019-05-31