Open AccessDevelopment of γ-aminobutyric acid (GABA)-rich yoghurt using Tetragenococcus halophilus strain KBC isolated from a commercial soy sauce moromi
Author(s) -
N.A.Z. Azizan,
T.C. Lim,
S. Raseetha,
Wan Abd Al Qadr Imad WanMohtar
Publication year - 2022
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.6(6).676
Subject(s) - starter , fermentation , food science , chemistry , taste , strain (injury) , soy milk , flavor , cow milk , biology , anatomy