| Publication date | Communities | Collections | Article title | Author(s) | Journal/Conference |
|---|---|---|---|---|---|
| 20 Sep 2022 | BMRC | Singapore Institute of Food and Biotechnology Innovation | Co-Fermentation of Edible Mushroom By-Products with Soybeans Enhances Nutritional Values, Isoflavone Aglycones, and Antioxidant Capacity of Douchi Koji | Xiaoqin He, Peixiu Rong, Hongyan Liu, Bingcheng Gan, Dingtao Wu, Huabin Li, Renyou Gan | Foods |