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Wan-Mohtar WAAQI, Sohedein MNA, Ibrahim MF, Ab Kadir S, Suan OP, Weng Loen AW, Sassi S, Ilham Z. Isolation, Identification, and Optimization of γ-Aminobutyric Acid (GABA)-Producing Bacillus cereus Strain KBC from a Commercial Soy Sauce moromi in Submerged-Liquid Fermentation. Processes. 2020; 8(6):652. https://doi.org/10.3390/pr8060652

Wan-Mohtar, Wan Abd Al Qadr Imad, Mohamad Nor Azzimi Sohedein, Mohamad Faizal Ibrahim, Safuan Ab Kadir, Ooi Poh Suan, Alan Wong Weng Loen, Soumaya Sassi, and Zul Ilham. 2020. "Isolation, Identification, and Optimization of γ-Aminobutyric Acid (GABA)-Producing Bacillus cereus Strain KBC from a Commercial Soy Sauce moromi in Submerged-Liquid Fermentation" Processes 8, no. 6: 652. https://doi.org/10.3390/pr8060652

Wan-Mohtar, W. A. A. Q. I., Sohedein, M. N. A., Ibrahim, M. F., Ab Kadir, S., Suan, O. P., Weng Loen, A. W., Sassi, S., & Ilham, Z. (2020). Isolation, Identification, and Optimization of γ-Aminobutyric Acid (GABA)-Producing Bacillus cereus Strain KBC from a Commercial Soy Sauce moromi in Submerged-Liquid Fermentation. Processes, 8(6), 652. https://doi.org/10.3390/pr8060652