Production of γ‐aminobutyric acid by microorganisms from different food sources

By  

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol. 95, Iss. 6, 2015-04 ,pp. : 1190-1198

John Wiley & Sons Inc

Access to resources Recommend Favorite

Citrulline production by lactic acid bacteria in Chinese rice wine

By  

JOURNAL OF THE INSTITUTE OF BREWING, Vol. 124, Iss. 1, 2018-01 ,pp. : 85-90

John Wiley & Sons Inc

Access to resources Recommend Favorite

In vitro anti‐inflammatory properties of fermented pepino (Solanum muricatum) milk by γ‐aminobutyric acid‐producing Lactobacillus brevis and an in vivo animal model for evaluating its effects on hypertension

By  

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol. 96, Iss. 1, 2016-01 ,pp. : 192-198

John Wiley & Sons Inc

Access to resources Recommend Favorite

Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 7, 2015-07 ,pp. : C1476-C1489

John Wiley & Sons Inc

Access to resources Recommend Favorite

Influence of Enzymatic Extrusion Liquefaction Pretreatment for Chinese Rice Wine on the Volatiles Generated from Extruded Rice

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 1, 2015-01 ,pp. : C29-C39

John Wiley & Sons Inc

Access to resources Recommend Favorite