Work

Antioxidant activity and γ-aminobutyric acid (GABA) content in sea tangle fermented by Lactobacillus brevis BJ20 isolated from traditional fermented foods

Year: 2010

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2010.02.071

Authors: Bae-Jin Lee, Jin-Soo Kim, Young Mi Kang, Ji-Hyun Lim, Young-Mog Kim, Myung-Suk Lee, Min-Ho Jeong, Chang-Bum Ahn, Jae-Young Je

Institutions: Gyeongsang National University, Pukyong National University, Dong-A University, Chonnam National University

Language: English

Topic: GABA and Rice Research

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W1966190564

FWCI: 7.575

Cites: 29

Cited by: 212

Related to: 10