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For: Yu HH, Choi JH, Kang KM, Hwang HJ. Potential of a lactic acid bacterial starter culture with gamma-aminobutyric acid (GABA) activity for production of fermented sausage. Food Sci Biotechnol 2017;26:1333-1341. [PMID: 30263667 DOI: 10.1007/s10068-017-0161-8] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2016] [Revised: 03/28/2017] [Accepted: 06/12/2017] [Indexed: 10/19/2022] Open

For:	Yu HH, Choi JH, Kang KM, Hwang HJ. Potential of a lactic acid bacterial starter culture with gamma-aminobutyric acid (GABA) activity for production of fermented sausage. Food Sci Biotechnol 2017;26:1333-1341. [PMID: 30263667 DOI: 10.1007/s10068-017-0161-8] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2016] [Revised: 03/28/2017] [Accepted: 06/12/2017] [Indexed: 10/19/2022] Open

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(The first 100,000 artilces are displayed in RCA.)