Development of natural fermented seasoning with Flammulina velutipes powder fortified with γ-aminobutyric acid (GABA) by lactic acid fermentation (팽이버섯(Flammulina velutipes) 분말의 젖산발효를 통한 고농도 γ-aminobutyric acid 함유 천연 발효조미료 개발)
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- Food Science and Preservation
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- v.24 no.2
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- pp.237-245
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- 2017