Production of γ-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 (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
WATANABE, Yoshimi, MURAKAMI, Kazuyasu, SAKAMOTO, Koji, FUJIWARA, Tomoko, TAI, Akihiro, MUTO, Norio
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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Published in Kekkaku (01.09.1999)
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Published in Japanese Journal of Food Microbiology (31.12.2009)
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