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