[1] |
LIU Lu, WU Jiangli, YANG Jintao, TANG Zhongyue, ZENG Xuefeng.
Isolation and Fermentation Characteristics of γ-Aminobutyric Acid-producing Lactic Acid Bacteria from Yujiangsuan, a Traditional Miao Ethnic Fermented Condiment
[J]. FOOD SCIENCE, 2021, 42(18): 73-79.
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[2] |
DING Yuxuan, WANG Yao, YAO Yi’an, LI Wanmei, WANG Mian, WANG Pei, GU Zhenxin, YANG Runqiang.
Effect of Exogenous γ-Aminobutyric Acid on the Accumulation of Phenolics and Antioxidant Capacity in Germinated Soybean
[J]. FOOD SCIENCE, 2021, 42(13): 72-78.
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[3] |
ZENG Lin, LIU Bo, XU Xiaoyan, ZHANG Qing, YANG Ying, LU Qianwen, ZHAO Tingting, TANG Jie.
Phylogeny and Performance Assessment of γ-Aminobutyric Acid-Producing Microorganisms from Sichuan Pickles
[J]. FOOD SCIENCE, 2017, 38(2): 87-91.
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[4] |
YIN Yongqi, WANG Shuwen, SONG Wuyu, GAO Lu, RAO Shengqi, YANG Zhenquan, FANG Weiming.
Calcium Regulates the Main Physiological Indicators and Gamma-Aminobutyric Acid Accumulation in Germinating Soybean under NaCl Stress
[J]. FOOD SCIENCE, 2016, 37(21): 26-30.
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[5] |
LONG Qinghong, GAO Fan, LI Xiao’an, JIN Peng, ZHENG Yonghua.
Effect and Mechanism of β-Aminobutyric Acid on Incidence of Grey Mold Decay in Postharvest Grapes
[J]. FOOD SCIENCE, 2016, 37(14): 213-218.
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[6] |
ZHENG Hongyan1, ZHAO Weitong1, CHANG Yanxi2.
Optimization of Medium Components and Culture Conditions for Enhanced Yield of γ-Aminobutyric Acid by Candida sp. Y6 by Response Surface Methodology
[J]. FOOD SCIENCE, 2015, 36(9): 130-135.
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[7] |
LI Li1, MAN Chaoxin2, LIU Shaomin1, LI Ting1, NIU Jieting1, JIANG Yujun1,2,*.
Influencing Factors and Metabolic Mechanism of Gamma-Aminobutyric Acid Accumulation by Lactobacillus plantarum NDC75017
[J]. FOOD SCIENCE, 2015, 36(7): 84-89.
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[8] |
CHEN Jia, YANG Shiying, KE Chongrong, HUANG Jianzhong*.
Optimization of Conditions for the Production of γ-Aminobutyric Acid by Lactococcus lactis
[J]. FOOD SCIENCE, 2015, 36(7): 148-152.
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[9] |
GENG Chengxin, YANG Runqiang, GU Zhenxin*.
Optimization of Atomized Liquid Components for γ-Aminobutyric Acid Accumulation in Activated Brown Rice
[J]. FOOD SCIENCE, 2015, 36(6): 35-39.
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[10] |
HE Rong, LI Qian, LIU Junfei, YUAN Jian, JU Xingrong.
Selenium Enrichment, Microwave Drying and Extrusion Puffing of Germinated Brown Rice
[J]. FOOD SCIENCE, 2015, 36(6): 82-85.
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[11] |
Wuyundalai1,2, ZHANG Borun2, GUO Xuena2, WANG Zhaoyue2,*.
Molecular Cloning and Expression of Glutamic Acid Decarboxylase Gene from Saccharomyces cerevisiae for Biosynthesis of γ-Aminobutyric Acid
[J]. FOOD SCIENCE, 2015, 36(13): 131-136.
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[12] |
YIN Yongqi1,2, WU Jinxian1, LIU Chunquan3, LI Dajing3, YANG Runqiang1, GU Zhenxin1,*.
Effects of Hypoxia and Cold Stress on γ-Aminobutyric Acid Accumulation in Germinating Maize
[J]. FOOD SCIENCE, 2015, 36(1): 89-93.
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[13] |
XU Lin-min, ZHANG Chong, LU Zhao-xin, BIE Xiao-mei, ZHAO Hai-zhen, Lü Feng-xia*.
Screening of Gamma-Aminobutyric Acid-Producing Bacterium and Medium Optimization
[J]. FOOD SCIENCE, 2014, 35(23): 238-244.
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[14] |
CHENG Wei-wei, ZHOU Ting, WU Yue, LIN Qin-lu*, DING Yu-qin, WANG Xiao-ying.
HPLC Analysis of γ-Amino Butyric Acid in Germinated Brown Rice
[J]. FOOD SCIENCE, 2014, 35(12): 98-101.
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[15] |
HUANG Gui-dong1,MAO Jian1,2,*,JI Zhong-wei1,FU Jian-wei2,ZOU Hui-jun2.
Optimization of Culture Medium Formulation for γ-Aminobutyric Acid-producing Lactobacillus plantarum MJ0301
[J]. FOOD SCIENCE, 2013, 34(17): 165-170.
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