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Hongzhen Luo, Zheng Liu, Fang Xie, Muhammad Bilal, Lina Liu, Rongling Yang & Zhaoyu Wang. (2021) Microbial production of gamma-aminobutyric acid: applications, state-of-the-art achievements, and future perspectives. Critical Reviews in Biotechnology 41:4, pages 491-512.
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Chunzhi Xie, Haiying Zeng & Likang Qin. (2018) Physicochemical, taste, and functional changes during the enhanced fermentation of low-salt Sufu paste, a Chinese fermented soybean food. International Journal of Food Properties 21:1, pages 2714-2729.
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