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

By Bae-Jin Lee, Jin-Soo Kim, Y. Kang, Ji-Hyun Lim, Young-Mog Kim, Myung-Suk Lee, Min-Ho Jeong, Chang-Bum Ahn, Jae-Young Je. 2010

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