1. Blois MS. Antioxidant determinations by the use of a stable free
radical. Nature, 181, 1199-1200 (1958) 10.1038/1811199a0
2. Choi HD, Park YK, Kim YS, Chung CH, Park YD. Effect of Pretreatment
conditions on γ-aminobutyric acid content of brown rice and germinated
brown rice. Korean J Food Sci Technol, 36, 761-764 (2004)
3. Choi JW. Optimized production of poly-γ-glutamic acid and
γ-aminobutyric acid from Dendropanax morbifera extracts
by Bacillus subtilis and Lactobacillus
plantarum. MS Thesis, Keimyung University, Korea, p 14-21
(2016)
4. Choi JI, Kang SB, Park JH, Yoo SH, Yoon SS. Isolation and
characterization of an immune-stimulating lactic acid bacteria from fermenting
kimchi. Curr Top Lactic Acid Bac Probio, 2, 12-18 (2014) 10.35732/ctlabp.2014.2.1.12
5. Chung HJ. Comparison of total polyphenols, total flavonoids, and
biological activities of black chokeberry and blueberry cultivated in Korea. J
Korean Soc Food Sci Nutr, 43, 1349-1356 (2014) 10.3746/jkfn.2014.43.9.1349