Article Versions Notes

Xu M, Qu Y, Li H, Tang S, Chen C, Wang Y, Wang H. Improved Extraction Yield, Water Solubility, and Antioxidant Activity of Lentinan from Lentinula edodes via Bacillus subtilis natto Fermentation. Fermentation. 2023; 9(4):333. https://doi.org/10.3390/fermentation9040333

Xu, Mengyue, Yaning Qu, Hui Li, Shuangqing Tang, Chanyou Chen, Yazhen Wang, and Hongbo Wang. 2023. "Improved Extraction Yield, Water Solubility, and Antioxidant Activity of Lentinan from Lentinula edodes via Bacillus subtilis natto Fermentation" Fermentation 9, no. 4: 333. https://doi.org/10.3390/fermentation9040333

Xu, M., Qu, Y., Li, H., Tang, S., Chen, C., Wang, Y., & Wang, H. (2023). Improved Extraction Yield, Water Solubility, and Antioxidant Activity of Lentinan from Lentinula edodes via Bacillus subtilis natto Fermentation. Fermentation, 9(4), 333. https://doi.org/10.3390/fermentation9040333