Production and characterization of Kimchi with enhanced levels of γ-aminobutyric acid

Food Science and Biotechnology

Volumn 17, Issue 5, 2008, Pages 940-946

  Seok, Jae Hwan ^a   Park, Ki Bum ^b   Kim, Yo Han ^a   Bae, Mi Ok ^c   Lee, Myung Ki ^d   Oh, Suk Heung ^a  

^a Woosuk University   (South Korea)

^b Research and Development Center WiniaMando Inc   (South Korea)

^c Chonbuk National University   (South Korea)

^d Korea Food Research Institute   (South Korea)

Author keywords

aminobutyric acid; Characterization; Kimchi; Production; Starter

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS SP.;

EID: 56249141497     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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