Production of high γ-aminobutyric acid (GABA) sour kimchi using lactic acid bacteria isolated frommukeunjeekimchi

✍ Scribed by Seung Yong Cho; Min Jung Park; Ki Myong Kim; Jee-Hoon Ryu; Hyun Jin Park

• Book ID: 106266758
• Publisher: The Korean Society of Food Science and Technology
• Year: 2011
• Tongue: English
• Weight: 204 KB
• Volume: 20
• Category: Article
• ISSN: 1226-7708
• DOI: 10.1007/s10068-011-0057-y