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

Food ChemistryProbioticFood FunctionFood Bioactive CompoundFood FermentationBiochemistryγ-Aminobutyric AcidMedicineSea TangleAntioxidant ActivityFood MicrobiologyMicrobiologyFood PreservativesOxidative StressHealth Sciences