HIGHLIGHTS
- who: GABA and colleagues from the (UNIVERSITY) have published the article: Food Sci. Technol, Campinas, 40(2): 483-490, Apr.-June 2020 483/490 483 Food Science and Technology, in the Journal: (JOURNAL)
- what: The authors did not examine the optimum growth temperature and GABA production clearly, although it would be below 37 u00b0C. Lu et_al and Komatsuzaki et_al also demonstrated that the optimum production temperatures of Lc. lactis and Lb. paracasei NFRI 7415 were 34 u00b0C and 37 u00b0C, respectively. The sensory attributes for odour, colour and umami were not significantly (p>0.05 . . .
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