γ ‐Aminobutyric acid and oxalic acid contents and a ngiotensin‐converting enzyme inhibitory activity of spinach juices cofermented with Levilactobacillus brevis GABA100 and other lactic acid bacteria

Autor:	Moon Joo Kim, Taehwan Lim, Jaecheol Kim, Geun Eog Ji, Haeseong Lee, Kiuk Lee, Ryun Hee Kim, Keum Taek Hwang
Rok vydání:	2022
Předmět:	Industrial and Manufacturing Engineering Food Science
Zdroj:	International Journal of Food Science & Technology. 57:6722-6729
ISSN:	1365-2621 0950-5423
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::f27b5c921fa4d6d949e8005b3dfed794 https://doi.org/10.1111/ijfs.16030 Zobrazit plný text záznamu Plný text