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Enhanced Production of Gamma-Aminobutyric Acid by Optimizing Culture Conditions of Lactobacillus brevis HYE1 Isolated from Kimchi, a Korean Fermented Food
scientific article published on 23 November 2016
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author: Hae-Hun Shin, Myung-Ji Seo, In-Tae Cha
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Publication date
November 23, 2016
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