Production of γ-aminobutyric acid (GABA) by Lactobacillus paracasei isolated from traditional fermented foods

Komatsuzaki, Noriko, Shima, Jun, Kawamoto, Shinichi, Momose, Hiroh, Kimura, Toshinori·2005·Food Microbiology
DOI 10.1016/j.fm.2005.01.002

Cited by (391)

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