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2019•Food Research InternationalRequires access

Development of fermented chestnut with Bacillus natto: Functional and sensory properties

Mingzhu Dong, Juan-Yan An, Litao Wang, Xiao-Hong Fan, Mu‐Jie Lv, Yawei Zhu, Yuan‐Hang Chang, Dong Meng, Qing Yang, Yujie Fu

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Key concepts: Food science, Fermentation, Sensory system, Chemistry, Fermentation in food processing, Biology, Bacteria, Lactic acid

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