Sequential hydration with anaerobic and heat treatment increases GABA (γ-aminobutyric acid) content in wheat

Published 2011 View Full Article

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Title
Sequential hydration with anaerobic and heat treatment increases GABA (γ-aminobutyric acid) content in wheat
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 129, Issue 4, Pages 1631-1635
Publisher
Elsevier BV
Online
2011-06-26
DOI
10.1016/j.foodchem.2011.06.020

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