Enhancement of γ-aminobutyric acid (GABA) in Nham (Thai fermented pork sausage) using starter cultures of Lactobacillus namurensis NH2 and Pediococcus pentosaceus HN8

✍ Scribed by Ratanaburee, Anussara; Kantachote, Duangporn; Charernjiratrakul, Wilawan; Sukhoom, Ampaitip

• Book ID: 121262956
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 714 KB
• Volume: 167
• Category: Article
• ISSN: 0168-1605
• DOI: 10.1016/j.ijfoodmicro.2013.09.014