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Chai, W.Y. and Krishnan, U.G. and Sabaratnam, Vikineswary and Tan, J.B.L. (2021) Assessment of coffee waste in formulation of substrate for oyster mushrooms Pleurotus pulmonarius and Pleurotus floridanus. Future Foods, 4. ISSN 2666-8335, DOI https://doi.org/10.1016/j.fufo.2021.100075.
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. ISSN 26668335, DOI https://doi.org/10.1016/j.fufo.2021.100055.
