Sun, M., Yang, N., He, Y., Miao, X., Niu, H., Hua, M., Wang, J., & Li, D. (2025). Characterisation of dynamic changes in nutritional components and aroma compound formation in natto during fermentation and post-ripening. Food Research International, 219, Article 116961. https://doi.org/10.1016/j.foodres.2025.116961