Production of GABA-rich Tomato Paste by Lactobacillus sp. Fermentation
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Publisher
The Korean Society of Food and Nutrition
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksfn/JAKO201220856665269.pdf
Cited by 6 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Gut health benefits and associated systemic effects provided by functional components from the fermentation of natural matrices;Comprehensive Reviews in Food Science and Food Safety;2024-05
2. Secretional Expression of Glutamate Decarboxylase Gene derived from Streptococcus thermophilus in Bacillus Subtilis: Its Biological Activities by GABA Production;KSBB Journal;2022-09-30
3. Production of γ-Aminobutyric Acid and Antioxidative Effects by Levilactobacillus brevis;Resources Science Research;2021-06
4. Increased production of GABA in non-alcoholic Makgeolli by optimization of lactic acid fermentation using Lactobacillus plantarum;Korean Journal of Food Preservation;2019-04-30
5. Effects of NaCl Replacement with Gamma-Aminobutyric acid (GABA) on the Quality Characteristics and Sensorial Properties of Model Meat Products;Korean Journal for Food Science of Animal Resources;2014-08-31
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