Correlation between monosaccharide, oligosaccharide, and microbial community profile changes in traditional soybean brick (meju) fermentation
Article in Food Research International (March 2024)
The most recent citing publications are shown below. View all 100 publications that cite this research output on Dimensions.
Inhibitory Effects of Bacillus subtilis Isolated from Meju (Fermented Soybean Brick) on the Growth of Aspergillus parasiticus
Article in Applied Microbiology (February 2024)
Enhancing food safety in soybean fermentation through strategic implementation of starter cultures
Article in Heliyon (January 2024)