Enhancement of gamma-aminobutyric acid (GABA) levels using an autochthonous Lactobacillus futsaii CS3 as starter culture in Thai fermented shrimp (Kung-Som)
出版年份 2017 全文链接
标题
Enhancement of gamma-aminobutyric acid (GABA) levels using an autochthonous Lactobacillus futsaii CS3 as starter culture in Thai fermented shrimp (Kung-Som)
作者
关键词
<em class=EmphasisTypeItalic >Lactobacillus futsaii</em>, Gamma-aminobutyric acid (GABA), Fermented shrimp, <em class=EmphasisTypeItalic >Kung-Som</em>, Starter culture, Sensory evaluation
出版物
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
Volume 33, Issue 8, Pages -
出版商
Springer Nature
发表日期
2017-07-03
DOI
10.1007/s11274-017-2317-3
参考文献
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注意:仅列出部分参考文献,下载原文获取全部文献信息。- Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products
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