LY Luka

Publications (4)

1. Comparison of Physicochemical Characteristics of Soy Sauces Made from Germinated Soybeans with Different Salt Concentrations
   Biology and Life Sciences Forum · 2026
2. Exploring the impact of lactic acid bacteria metabolism on volatile organic compounds during cucumber fermentation
   Food Microbiology · 2026
3. Evaluation of Physicochemical and Microbiological Characteristics of Different Soy sauces Sold in Phnom Penh, Cambodia
   Journal of Food Science and Nutrition Research · 2024
4. Impact of Different Raw Materials on Changes in Volatile Compounds during Moromi Fermentation
   Foods 2023 · 2023