Study on the conditions to brew rice vinegar with high content of γ-amino butyric acid by response surface methodology

Published 2009 View Full Article

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Title
Study on the conditions to brew rice vinegar with high content of γ-amino butyric acid by response surface methodology
Authors
Keywords
-
Journal
FOOD AND BIOPRODUCTS PROCESSING
Volume 87, Issue 4, Pages 334-340
Publisher
Elsevier BV
Online
2009-05-08
DOI
10.1016/j.fbp.2009.03.003

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