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He X, Rong P, Liu H, Gan B, Wu D, Li H, Gan R. Co-Fermentation of Edible Mushroom By-Products with Soybeans Enhances Nutritional Values, Isoflavone Aglycones, and Antioxidant Capacity of Douchi Koji. Foods. 2022; 11(19):2943. https://doi.org/10.3390/foods11192943

He, Xiaoqin, Peixiu Rong, Hongyan Liu, Bingcheng Gan, Dingtao Wu, Huabin Li, and Renyou Gan. 2022. "Co-Fermentation of Edible Mushroom By-Products with Soybeans Enhances Nutritional Values, Isoflavone Aglycones, and Antioxidant Capacity of Douchi Koji" Foods 11, no. 19: 2943. https://doi.org/10.3390/foods11192943

He, X., Rong, P., Liu, H., Gan, B., Wu, D., Li, H., & Gan, R. (2022). Co-Fermentation of Edible Mushroom By-Products with Soybeans Enhances Nutritional Values, Isoflavone Aglycones, and Antioxidant Capacity of Douchi Koji. Foods, 11(19), 2943. https://doi.org/10.3390/foods11192943