Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce koji Aspergillus oryzae NSK in submerged-liquid fermentation
Wan-Mohtar, Wan Abd Al Qadr Imad, Ab Kadir, Safuan, Halim-Lim, Sarina Abdul, Ilham, Zul, Hajar-Azhari, Siti, Saari, NazamidLanguage:
english
Journal:
Food Science and Biotechnology
DOI:
10.1007/s10068-019-00602-y
Date:
March, 2019
File:
PDF, 2.50 MB
english, 2019