Enhancement of the Cognitive Effects of γ-Aminobutyric Acid from Monosodium Glutamate Fermentation by Lactobacillus sakei B2-16.

Autor: Seo, YongChang1 (AUTHOR), Choi, WoonYong2 (AUTHOR), Kim, JiSeon1 (AUTHOR), Lee, ChoonGeun2 (AUTHOR), Ahn, JuHee2 (AUTHOR), Cho, HyungYong3 (AUTHOR), Lee, SeokHoon3 (AUTHOR), Cho, JeongSub4 (AUTHOR), Joo, SeJin5 (AUTHOR), Lee, HyeonYong1,2 (AUTHOR) hyeonl@kangwon.ac.kr
Zdroj: Food Biotechnology. Jan-Mar2012, Vol. 26 Issue 1, p29-44. 16p. 1 Chart, 6 Graphs.
Databáze: Academic Search Ultimate
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