View of Increasing of Gamma-Aminobutyric Acid (GABA) Content in Fermented Mushroom (Nham-Hed) by Using High Potential Lactic Acid Bacteria as a Starter

Return to Article Details Increasing of Gamma-Aminobutyric Acid (GABA) Content in Fermented Mushroom (Nham-Hed) by Using High Potential Lactic Acid Bacteria as a Starter Download Download PDF