Use of Rice Bran for Preparation of GABA (γ-aminobutyric acid)-rich Sourdough

Autor:	Ki Ju Kim, Gi Dong Han, Sook-Young Kim, Hyun Chae Chung
Rok vydání:	2019
Předmět:	Marketing Bran Polyphenol Chemistry General Chemical Engineering Fermentation Food science Aminobutyric acid Industrial and Manufacturing Engineering Food Science Biotechnology
Zdroj:	Food Science and Technology Research. 25:399-404
ISSN:	1881-3984 1344-6606
DOI:	10.3136/fstr.25.399
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a6981473e5e707756289e9e42cce9589 https://doi.org/10.3136/fstr.25.399 Zobrazit plný text záznamu