[1]
Le, H., Vo, L., Kieu, N., Dang, T. and Lieu, D. 2024. Improvement of Bacillus subtilis Natto Viability by Alginate and Xanthan Gum as a Wall Material. Turkish Journal of Agriculture - Food Science and Technology. 12, s4 (Dec. 2024), 2777–2782. DOI:https://doi.org/10.24925/turjaf.v12is4.2777-2782.7218.