Evaluation of a Malaysian soy sauce koji strain Aspergillus oryzae NSK for γ-aminobutyric acid (GABA) production using different native sugars
Hajar-Azhari, Siti, Wan-Mohtar, Wan Abd Al Qadr Imad, Ab Kadir, Safuan, Rahim, Muhamad Hafiz Abd, Saari, NazamidLanguage:
english
Journal:
Food Science and Biotechnology
DOI:
10.1007/s10068-017-0289-6
Date:
January, 2018
File:
PDF, 577 KB
english, 2018