Evaluation of factors that influence the L-glutamic and γ-aminobutyric acid production during Hericium erinaceus fermentation by lactic acid bacteria
© 2015 The Author(s). Published by Taylor & Francis. Fermented plant beverages (FPBs) are non-alcoholic and are produced by lactic acid bacteria (LAB) with different edible plant sources. Owing to the lack of a detailed study on fermented Hericium erinaceus with LAB, the current study was empl...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , , , |
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| التنسيق: | دورية |
| منشور في: |
2017
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| الوصول للمادة أونلاين: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84947867944&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/42575 |
| الوسوم: |
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