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Published in Food Science and Technology Research (2013)
Published in Food Science and Technology Research (2013)
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Production of γ-Aminobutyric Acid in Pumpkin Tissue Treated with Freeze-thaw Infusion of L-Glutamic Acid Monosodium Salt
Yoshimi WATANABE, Kazuyasu MURAKAMI, Koji SAKAMOTO, Tomoko FUJIWARA, Akihiro TAI, Norio MUTO
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.07.2013)
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Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.07.2013)
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Production of [gamma]-Aminobutyric Acid in Pumpkin Tissue Treated with Freeze-thaw Infusion of L-Glutamic Acid Monosodium Salt
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Published in Food science and technology research (01.07.2013)
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Published in Food science and technology research (01.07.2013)
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