Comparison of γ-aminobutyric acid and free amino acid contents of some common varieties of Turkish cheeses
Neslihan Ayağ, Eli̇f Daǧdemi̇r, Ali Adnan Hayaloğlu
Topics & Concepts
RipeningFood scienceChemistryAminobutyric acidAmino acidBiochemistryReceptorGABA and Rice ResearchProbiotics and Fermented FoodsBiochemical effects in animals