Isolation and Fermentation Characteristics of γ-Aminobutyric Acid-producing Lactic Acid Bacteria from Yujiangsuan, a Traditional Miao Ethnic Fermented Condiment
LIU Lu, WU Jiangli, YANG Jintao, TANG Zhongyue, ZENG Xuefeng
FOOD SCIENCE . 2021, (18): 73 -79 .  DOI: 10.7506/spkx1002-6630-20200914-182