Formation of γ-aminobutyric acid (GABA) during the natural lactic acid fermentation of cucumber
Jennifer Fideler Moore, Rachel DuVivier, Suzanne D. Johanningsmeier
Topics & Concepts
FermentationFood scienceBrineChemistryPicklingLactic acidAminobutyric acidSodiumBiochemistryBiologyBacteriaOrganic chemistryPhysical chemistryGeneticsReceptorGABA and Rice ResearchMedicinal Plants and NeuroprotectionBiochemical effects in animals