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한국식품저장유통학회지 = Korean journal of food preservation, v.27 no.7, 2020년, pp.925 - 935
Jeon, Young-Jun , Gwak, Yun-Geum-Sang , Lee, Sam-Pin
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Higher production of GABA by co-fermentation lactic acid bacteria with R. verniciflura extract. The pH and acidity of the RV extract were 4.49 and 0.13%, respectively. The soluble solid and polyphenol contents were 0.52% and 5.77 mg/g, and the reducing sugar content was 3.9 mg/g. The RV extract (15...
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