Sequential hydration with anaerobic and heat treatment increases GABA (γ-aminobutyric acid) content in wheat-Reference-Cited by-同舟云学术

Sequential hydration with anaerobic and heat treatment increases GABA (γ-aminobutyric acid) content in wheat

Published:2011-12 Issue:4 Volume:129 Page:1631-1635
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Youn Young-Su,Park Jung-Kil,Jang Hae-Dong,Rhee Young-Woo

Funder

SMBA (Small & Medium Business Administration)

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

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3. Anaerobic accumulation of 4-aminobutyrate in rice seedlings; causes and significance;Aurisano;Phytochemistry,1995

4. The Metabolism and functions of γ-aminobutyric acid;Bown;Plant Physiology,1997

5. Changes in γ-aminobutyric acid (GABA) and the main constituents by treatment conditions and of anaerobically treated green tea leaves;Chang;Korean Journal of Food Science and Technology,1992

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