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GABA (γ-aminobutyric acid) production, antioxidant activity in some germinated dietary seeds and the effect of cooking on their GABA content

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Dettagli Bibliografici
Autore principale:	Kasarin TIANSAWANG
Natura:	Artículo científico
Lingua:	en
Pubblicazione:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2016
Soggetti:	Agrociencias Gamma legume sesame cooking effect aminobutyric acid
Accesso online:	Acceder al recurso
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