Enhancement of gamma-aminobutyric acid (GABA) levels using an autochthonous Lactobacillus futsaii CS3 as starter culture in Thai fermented shrimp (Kung-Som).
| Image |  |
|---|---|
| Description | scientific article published on 3 July 2017 |
| Author/s |
author: Dietmar Haltrich |
| Publication date | July 3, 2017 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |