Fortification of γ-aminobutyric acid and bioactive compounds in whey by co-fermentation using Bacillus subtilis and Lactobacillus plantarum (유청을 이용한 Bacillus subtilis와 Lactobacillus plantarum의 혼합발효를 통한 γ-aminobutyric acid와 생리활성물질 강화)
-
- Korean Journal of Food Science and Technology
- /
- v.50 no.6
- /
- pp.572-580
- /
- 2018