scholarly journals Production of fermented Omija (Schizandra chinensis) beverage fortified with high content of gamma-amino butyric acid using Lactobacillus plantarum

2016 ◽  
Vol 23 (3) ◽  
pp. 326-334 ◽  
Author(s):  
Hyo-Seon Lee ◽  
Soon-Young Kwon ◽  
Syng-Ook Lee ◽  
Sam-Pin Lee
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