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Journal: Foods, 2026
Volume: 15
Number: 1053
1053
Article: From Charcuterie to Plant-Based: Harnessing Penicillium nalgiovense for Innovative Soybean Co-Culture Fermentation
Authors: by Xin Hui Chin, Ryan Soh, Geraldine Chan, Pnelope Ng, Aaron Thong, Hosam Elhalis, Yoganathan Kanagasundaram, Yvonne Chow and Shao Quan Liu
Link: https://www.mdpi.com/2304-8158/15/6/1053

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