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Shin Yee, C. and Sohedein, M. N. A. and Poh Suan, O. and Weng Loen, A. W. and Abd Rahim, M. H. and Soumaya, S. and Ilham, Z. and Wan-Mohtar, W. A. A. Q. I. (2021) 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. Future Foods, 4. p. 100055. ISSN 2666-8335, DOI https://doi.org/10.1016/j.fufo.2021.100055.
