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NTIS 바로가기LWT- Food science and technology, v.42 no.10, 2009년, pp.1712 - 1716
Chung, H.J. (School of Life Sciences and Biotechnology, Korea University, 5-1 Anam-dong, Sungbuk-ku, Seoul 136-701, Republic of Korea) , Jang, S.H. , Cho, H.Y. , Lim, S.T.
Effects of steeping conditions (time, temperature and soaking solution) and anaerobic storage on the gamma-aminobutyric acid (GABA) content in waxy hull-less barley grains during germination was examined. The barley kernel was steeped for 16h at different temperatures (5, 15 or 35oC) either in water...
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