Study on the conditions to brew rice vinegar with high content of γ-amino butyric acid by response surface methodology-Reference-Cited by-同舟云学术

Study on the conditions to brew rice vinegar with high content of γ-amino butyric acid by response surface methodology

Published:2009-12 Issue:4 Volume:87 Page:334-340
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Chen Chunxu,Chen Fusheng

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

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