1. Inhibition of Citrobacter freundii by lactic acid, ascorbic acid, citric acid, Thymus vulgaris extract and NaCl at 31 °C and 5 °C;Abu-Ghazaleh;Annals of Microbiology,2006
2. Comparison of free amino acids, antioxidants, soluble phenolic acids, cytotoxicity and immunomodulation of fermented mung bean and soybean;Ali;Journal of the Science of Food and Agriculture,2015
3. Untargeted and targeted metabolomics reveal changes in the chemical constituents of instant dark tea during liquid-state fermentation by Eurotium cristatum;An;Food Research International,2021
4. Food safety risks in traditional fermented food from South-East Asia;Anal;Food Control,2020
5. Enrichment of Mung Bean with L-DOPA, GABA, essential amino acids via controlled biofermentation strategy;Azlina;International Journal of Biotechnology for Wellness Industries,2015