Production of γ-aminobutyric acid (GABA) by Lactobacillus paracasei isolated from traditional fermented foods
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- 28 April 2005
- journal article
- Published by Elsevier in Food Microbiology
- Vol. 22 (6) , 497-504
- https://doi.org/10.1016/j.fm.2005.01.002
Abstract
No abstract availableKeywords
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