Wang, Z., X. Shi, and K. Sato. “Comprehensive Profiling of Amino and Carbonyl Compounds in the Hong Yao Sour Soup, a Type of Fermented Sour Soup, in Huangluo Yao Village of Guangxi, China”. Journal of Food Bioactives, Vol. 23, Sept. 2023, doi:10.31665/JFB.2023.18353.