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Details for article 60 of 63 found articles
| Title: |
The production of functional γ-aminobutyric acid Malaysian soy sauce koji and moromi using the trio of Aspergillus oryzae NSK, Bacillus cereus KBC, and the newly identified Tetragenococcus halophilus KBC in liquid-state fermentation |
| Author: |
Shin Yee, Chong Sohedein, Mohamad Nor Azzimi Poh Suan, Ooi Weng Loen, Alan Wong Abd Rahim, Muhamad Hafiz Soumaya, Sassi Ilham, Zul Wan-Mohtar, Wan Abd Al Qadr Imad |
| Appeared in: |
Future foods |
| Paging: | Volume 4 () nr. C pages p. |
| Year: |
2021 |
| Contents: | |
| Publisher: |
Published by Elsevier B.V. |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 60 of 63 found articles
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