Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production.
J Ind Microbiol Biotechnol
; 43(10): 1387-95, 2016 10.
Article
in En
| MEDLINE
| ID: mdl-27541157
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Aspergillus oryzae
/
Soy Foods
/
Gamma-Aminobutyric Acid
Language:
En
Journal:
J Ind Microbiol Biotechnol
Journal subject:
BIOTECNOLOGIA
/
MICROBIOLOGIA
Year:
2016
Document type:
Article
Affiliation country:
Malaysia
Country of publication:
Germany