Open AccessFunctional Food-drunk Crab with High GABA Production Obtained by Inoculating Fermentation Broth of <i>Lactobacillus brevisZ-215</i> and Crab by-products into Drunk Crab
Author(s) -
Wei Li,
Wenqing Li,
Yulian Wan,
Longfeng Wang,
Tao Zhou
Publication year - 2022
Publication title -
journal of food and nutrition research
Language(s) - English
Resource type - Journals
eISSN - 2333-1240
pISSN - 2333-1119
DOI - 10.12691/jfnr-10-9-5
Subject(s) - food science , fermentation , flavor , thiobarbituric acid , biology , lactic acid , biogenic amine , lactobacillus , chemistry , biochemistry , bacteria , neurotransmitter , oxidative stress , genetics , receptor , lipid peroxidation