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Author: Ji-Yeon Choe

2 Articles are founded.

High production of GABA in Pyrus ussuriensis Maximowicz fruit extract by mixed fermentation of lactic acid bacteria
산돌배 과실 추출물의 젖산균 혼합발효를 통한 고농도 GABA 생산
Korean J Food Preserv 2019;26(6):642-649.
https://doi.org/10.11002/kjfp.2019.26.6.642
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Increased production of GABA in non-alcoholic Makgeolli by optimization of lactic acid fermentation using Lactobacillus plantarum
비알콜 쌀막걸리의 젖산 발효 최적화를 통한 고농도 GABA 생산
Korean J Food Preserv 2019;26(2):157-164.
https://doi.org/10.11002/kjfp.2019.26.2.157
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485





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