[P6-40] Isolation and Characterization of Lactic Acid Bacteria with High γ-Aminobutyric Acid Producing Capacity from Fermented Foods

Suk-Heung Oh ,  Won-Gyu Choi ,  In-Tae Lee 외 1명

한국식품영양과학회 학술대회발표집

2005 .10

Optimization of γ-Aminobutyric Acid (GABA) Production to Using Apple Pomace by Fermentation Using Lactobacillus plantarum

Gang-min Heo ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2016 .10

[P6-35] Production and Characterization of Cheese with Enhanced Levels of GABA and Free Amino Acids

Ki-Bum Pa ,  k ,  Jae-Hwan Seok 외 1명

한국식품영양과학회 학술대회발표집

2005 .10

Salt Stress-Enhanced γ-Aminobutyric Acid (GABA) in Tomato Fruit

Kazufumi Zushi ,  Naotaka Matsuzoe

한국원예학회 기타 간행물

2006 .08

Screening and Isolation of γ-aminobutyric acid (GABA) Producing Yeast from the Traditional Fermented Soy-sauce

Seon-Hye Lee ,  Do-Yeon Jeong ,  Sang-Ho Baik

한국식품영양과학회 학술대회발표집

2012 .10

Effect of Lactobacillus casei AHU 1055 on the Fermentation and Flavor of Cheddar Cheese Slurries

Eung-Soo Han ,  Hyong Joo Lee

Food Science and Biotechnology

1992 .12

Production of γ-Aminobutyric acid in Chongmyeongtang by Lactobacillus plantarum K154

Ji-Eun Kim ,  Min-Ah Kim ,  Sun-Ah Yang 외 3명

한국식품영양과학회 학술대회발표집

2012 .10

Production of Gamma-Aminobutyric Acid by Lactobacillus sakei B2-16 Using Fed-batch Fermentation

Go ,  ae Kim ,  Yunhee Hwang 외 2명

한국식품영양과학회 학술대회발표집

2017 .10

혐기처리 녹차의 처리조건에 따른 r-Aminobutyric Acid(GABA) 및 주요 성분의 변화

장지신 ,  이병순 ,  김영걸

한국식품과학회지

1992 .08

Fortification of γ-aminobutyric acid in spirulina by fermentation using Lactobacillus plantarum

Ji Eun Koo ,  Woong Kyu Yoon ,  Gwang Seop Kim 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

Production of Poly-γ-glutamic Acid and γ-Aminobutyric Acid by Mixed Fermentation using Bacillus sp. and Lactobacillus sp.

Ji-Yeon Lim ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2013 .11

한국의 Cheese 생산에 대하여

이부웅

우유

1983 .01

치즈 제품의 조직특성 및 규격연구

함준상 ,  정석근 ,  김현수 외 4명

한국축산식품학회지

2003 .01

INFLUENCES IN THE DEVELOPMENT OF THE CHEESE MARKET IN KOREA

B ,  owning ,  John

한국축산식품학회 학술발표초록집

1997 .01

[P8-232] 복분자주스에서 γ-aminobutyric acid (GABA) 생산 유산균에 의한 GABA생성 조건

김자영 ,  이무영 ,  이보경 외 2명

한국식품영양과학회 학술대회발표집

2007 .10

Comparison of γ-Aminobutyric Acid (GABA) and Isoflavone Contents and Antioxidant Activities of Fermented Soy Leaves with High Isoflavone Contents Using Lactobacillus brevis

Chung Eun Hwang ,  Kyong Jin Jang ,  Su Cheol Kim 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

가공 Cheese와 그전망

유제현

식품공업

1980 .01

Physiological Characteristics and GABA Production of Lactobacillus plantarum K255 Isolated from Kimchi

Pa ,  k ,  Sun-Young 외 6명

한국축산식품학회지

2013 .01

Evaluation of Natural Food Preservatives in Domestic and Imported Cheese

Pa ,  k ,  Sun-Young 외 11명

한국축산식품학회지

2016 .01