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.

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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

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{{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

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