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2 resultsUpdated October 24, 2026

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1

Growth in traditional fermented soybeans-related research (tempeh, natto, doenjang, chungkookjang, douchi, meju, kinema, oncom, and tauco) from 1928 to 2024, following the omics emergence and trend in functional food

Process Biochemistry 147 (2024)

Andri Frediansyah

2

Perception and Motivational Trends Towards Kefir Consumption

Springer eBooks (2024)

Lutfiye Yilmaz‐Ersan; Tülay Özcan