Influence of preprocessing methods and fermentation of adzuki beans on gamma-aminobutyric acid (GABA) accumulation by lactic acid bacteria

Liao, Wan-ChungWan-ChungLiaoWang, Chung-YiChung-YiWangShyu, Yuan-TayYuan-TayShyuYu, Roch-ChuiRoch-ChuiYuROCH-CHUI YUYUAN-TAY SHYU2020-02-272020-02-2720131756-4646https://scholars.lib.ntu.edu.tw/handle/123456789/466811[SDGs]SDG12Influence of preprocessing methods and fermentation of adzuki beans on gamma-aminobutyric acid (GABA) accumulation by lactic acid bacteriajournal article10.1016/j.jff.2013.03.006WOS:000322691600011