Publication | Open Access

Influence of preprocessing methods and fermentation of adzuki beans on γ-aminobutyric acid (GABA) accumulation by lactic acid bacteria

EngineeringFood FermentationIn Vitro Fermentationγ-Aminobutyric AcidLactic Acid BacteriaBiotechnologyBiochemical EngineeringAdzuki BeansMicrobial PhysiologyMicrobiologyFood ProcessingFood PreservativesHealth Sciences