Production of fermented Omija (Schizandra chinensis) beverage fortified with high content of gamma-amino butyric acid using Lactobacillus plantarum
2016 ◽
Vol 23
(3)
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pp. 326-334
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2012 ◽
Vol 39
(3)
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pp. 264-272
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2010 ◽
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2014 ◽
Vol 23
(6)
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pp. 1997-2005
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1994 ◽
Vol 73
(3)
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pp. 250-255
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