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	The effect of adding Gracilaria on flavor and quality of low-salt fermented soy sauce 期刊论文 LWT-FOOD SCIENCE AND TECHNOLOGY,2024, 卷号: 210 作者: Wang, Lina; Wang, Zhuo; Chen, Yuxin; Chen, Jing; Pan, Mingxue 收藏 \| 浏览/下载：17/0 \| 提交时间：2024/11/04 Fermentation process Flavor compounds Gracilaria Physicochemical properties Soy sauce
	The golden era of fruit juices-based probiotic beverages: Recent advancements and future possibilities 评论文章 2024 作者: Meenu, Maninder; Kaur, Sukhraj; Kaur, Maninder; Mradula, Mradula; Khandare, Kiran 收藏 \| 浏览/下载：17/0 \| 提交时间：2024/09/04 Fermentation fortification Fruit juices Functional-food Health-benefits Probiotics
	Soybean residue (okara) fermentation with the yeast Kluyveromyces marxianus 期刊论文 Food Bioscience,2019, 卷号: 31 作者: Hu, Yang; Piao, Chunhong; Chen, Yue; Zhou, Yanan; Wang, Dan 收藏 \| 浏览/下载：18/0 \| 提交时间：2021/04/23 Beany odor Fermentation Kluyveromyces marxianus Okara
	Enhanced lovastatin production by solid state fermentation of Monascus ruber 期刊论文 Biotechnology and Bioprocess Engineering,2005, 卷号: 10, 期号: 1, 页码: 78-84 作者: Xu, Baojun; Wang, Qijun; Jia, Xiaoqin; Sung, Chang-Keun 收藏 \| 浏览/下载：14/0 \| 提交时间：2021/09/01 Lovastatin Monascus ruber Solid state fermentation