Isolation and characterization of a lactic acid bacterium with high γ-aminobutyric acid producing capacity from kimchi, a traditional Korean fermented food

被引：0
|
作者：
Oh, SH [1 ]
Park, KB [1 ]
机构：
[1] Woosuk Univ, Jeonbuk 565701, Jeonju, South Korea
来源：
FASEB JOURNAL | 2006年 / 20卷 / 04期
关键词：
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
收藏
页码：A430 / A431
页数：2
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