Study on the fermentation condition for improving accumulation of γ-aminobutyric acid in fermented wheat germ by lactic acid bacteria

WU Juan, DONG Ying, XU Fu-bing, CHENG Yu, QI Wen-hui

Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (12) : 77-82.

PDF(392 KB)
PDF(392 KB)
Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (12) : 77-82. DOI: 10.13995/j.cnki.11-1802/ts.201412016
Food and Fermentation Industries

Study on the fermentation condition for improving accumulation of γ-aminobutyric acid in fermented wheat germ by lactic acid bacteria

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2014, 40(12): 77-82 https://doi.org/10.13995/j.cnki.11-1802/ts.201412016

References

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(392 KB)

Accesses

Citation

Detail

Sections
Recommended

/