Hypotensive Effect of Fermented Milk Containing .GAMMA.-Aminobutyric Acid (GABA) in Subjects with High Normal Blood Pressure
Author:
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Cited by 46 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. Process Optimization and Quality Components Analysis of γ-Aminobutyric Acid Pickled Tea;Foods;2024-07-20
2. ラッカセイ種皮抽出物含有黒酢飲料の高脂肪食誘導性肥満マウスにおける糖代謝改善作用;Nippon Shokuhin Kagaku Kogaku Kaishi;2023-10-15
3. Production of glycerolamines based conjugated γ-aminobutyric acids using microbial COX and LOX as successor enzymes to GAD;Enzyme and Microbial Technology;2023-09
4. Analysis of functional ingredients of tempe-like fermented Moringa oleifera seeds (Moringa tempe) prepared with Rhizopus species;Journal of Bioscience and Bioengineering;2023-04
5. Development of GABA enrichment technology for rough rice by water and optimized temperature application;Nippon Shokuhin Kagaku Kogaku Kaishi;2022-11-15
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