Ethno-microbiology of Tempe, an Indonesian fungal-fermented soybean food and Koji, a Japanese fungal starter culture
Article in Current Opinion in Food Science (December 2022)
The most recent citing publications are shown below. View all 4 publications that cite this research output on Dimensions.
Article in Current Opinion in Food Science (December 2022)
Book chapter (September 2022)
Article in Frontiers in Microbiology (April 2022)