MEENGOENLAD, P.; SOEMPHOL, W.; OONMETTAAREE, J.; TANAMOOL, V. Increasing of Gamma-Aminobutyric Acid (GABA) Content in Fermented Mushroom (Nham-Hed) by Using High Potential Lactic Acid Bacteria as a Starter. Burapha Science Journal, Chonburi, Thailand, v. 26, n. 1 January-April, p. 168–179, 2026. Disponível em: https://li05.tci-thaijo.org/index.php/buuscij/article/view/1467. Acesso em: 2 sep. 2026.