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	The effect of adding Gracilaria on flavor and quality of low-salt fermented soy sauce Journal article LWT-FOOD SCIENCE AND TECHNOLOGY,2024, volume: 210 Authors: Wang, Lina; Wang, Zhuo; Chen, Yuxin; Chen, Jing; Pan, Mingxue Favorite \| View/Download：4/0 \| Submit date：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 Review 2024 Authors: Meenu, Maninder; Kaur, Sukhraj; Kaur, Maninder; Mradula, Mradula; Khandare, Kiran Favorite \| View/Download：4/0 \| Submit date：2024/09/04 Fermentation fortification Fruit juices Functional-food Health-benefits Probiotics
	Soybean residue (okara) fermentation with the yeast Kluyveromyces marxianus Journal article Food Bioscience,2019, volume: 31 Authors: Hu, Yang; Piao, Chunhong; Chen, Yue; Zhou, Yanan; Wang, Dan Favorite \| View/Download：5/0 \| Submit date：2021/04/23 Beany odor Fermentation Kluyveromyces marxianus Okara
	Enhanced lovastatin production by solid state fermentation of Monascus ruber Journal article Biotechnology and Bioprocess Engineering,2005, volume: 10, issue: 1, pages: 78-84 Authors: Xu, Baojun; Wang, Qijun; Jia, Xiaoqin; Sung, Chang-Keun Favorite \| View/Download：3/0 \| Submit date：2021/09/01 Lovastatin Monascus ruber Solid state fermentation