Effect of <i>Levilactobacillus brevis</i> TISTR 860 and <i>Lactiplantibacillus plantarum</i> TISTR 951 on gamma‐aminobutyric acid content in fermented rice flour and rice noodles (Kanomjeen)-Reference-Cited by-同舟云学术

Effect of Levilactobacillus brevis TISTR 860 and Lactiplantibacillus plantarum TISTR 951 on gamma‐aminobutyric acid content in fermented rice flour and rice noodles (Kanomjeen)

Published:2022-03-09 Issue:6 Volume:57 Page:3410-3418
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Chittrakhani Chonnipa¹^ORCID,Songsermpong Sirichai¹,Trevanich Sudsai¹,Sukor Rashidah²³

Affiliation:

1. Department of Food Science and Technology Faculty of Agro‐Industry Kasetsart University Ngamwongwan Road Chatuchak, Bangkok 10900 Thailand

2. Faculty of Food Science and Technology Universiti Putra Malaysia Serdang, Selangor 43400 Malaysia

3. Institute of Tropical Agriculture and Food Security Universiti Putra Malaysia Serdang, Selangor 43400 Malaysia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15664

Reference30 articles.

1. Safety and Efficacy of Gamma-Aminobutyric Acid from Fermented Rice Germ in Patients with Insomnia Symptoms: A Randomized, Double-Blind Trial

2. Lactic acid Bacteria: Lactobacillus spp.: Lactobacillus plantarum;Corsetti A.;BMC Genomics,2016

3. Gamma-aminobutyric acid as a bioactive compound in foods: a review

4. Effect of GABA-Fortified Oolong Tea on Reducing Stress in a University Student Cohort

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