Application of Baechu-Kimchi Powder and GABA-Producing Lactic Acid Bacteria for the Production of Functional Fermented Sausages.

Korean J Food Sci Anim Resour · 2017 · PMC5932953 · PMID 29725201

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highly significantno p-value reported

(2011) reported a highly significant correlation between pH decline and GABA contents in mukeunjee kimchi.

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