Evaluation of improved γ-aminobutyric acid production in yogurt using Lactobacillus plantarum NDC75017-Reference-Cited by-同舟云学术

Evaluation of improved γ-aminobutyric acid production in yogurt using Lactobacillus plantarum NDC75017

Published:2015-04 Issue:4 Volume:98 Page:2138-2149
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Shan Y.,Man C.X.,Han X.,Li L.,Guo Y.,Deng Y.,Li T.,Zhang L.W.,Jiang Y.J.

Funder

the National High Technology Project (Beijing, China;

the National Natural Science Foundation of China (Beijing;

Distinguished Young Scholars of Heilongjiang Provice (Harbin, China;

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

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5. Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA);Coda;Int. J. Food Microbiol.,2010

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