Development of natural fermented seasoning with Flammulina velutipes powder fortified with γ-aminobutyric acid (GABA) by lactic acid fermentation-Reference-Cited by-同舟云学术

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Development of natural fermented seasoning with Flammulina velutipes powder fortified with γ-aminobutyric acid (GABA) by lactic acid fermentation

Published:2017-04 Issue:2 Volume:24 Page:237-245
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Park Eun-Jin,Lee Syng-Ook,Lee Sam-Pin

Funder

Ministry of Agriculture, Food and Rural Affairs

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2017.24.2.237

Reference31 articles.

1. Effect of plants extracts on lipid peroxidation of rat brain tissue induced by reactive oxygen species;Kim;Korean J Food Sci Technol,2005

2. Purification and characterization of a lectin from the mushroom, Flammulina velutipes;Tsuda;J Biochem,1979

3. Purification and characterization of the lectins from mushroom Flammulina velutipes;Kim;J Korean Soc Agric Chem Biotechnol,1999

4. Flammulina velutipes with antitumor activities;Komatsu;J Antibiot,1963

Cited by 2 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. Increased production of γ-aminobutyric acid using the extract of Phellinus linteus fruiting body by Lactobacillus plantarum KS2020;Korean Journal of Food Preservation;2022-06

2. 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

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