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2 resultsUpdated October 20, 2026

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1

Perception and Motivational Trends Towards Kefir Consumption

Consumer Perceptions and Food (2024)

Lutfiye Yilmaz-Ersan; Tulay Ozcan

2

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