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Characterization of γ-aminobutyric acid (GABA)-producing Saccharomyces cerevisiae and coculture with Lactobacillus plantarum for mulberry beverage brewing

Food ChemistryBiosynthesisEngineeringFood FermentationBiochemistryγ-Aminobutyric AcidLactic Acid BacteriaBiotechnologyFood BiotechnologyFood MicrobiologyLactobacillus PlantarumMicrobiologyFood ProcessingMulberry Beverage BrewingFood TechnologyHealth Sciences