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GABA tea
Γ-Aminobutyric Acid Rich Foods – Methods for Production and the Effects of Intake
Effects of Anaerobic Fermentation in a Nitrogen Atmosphere on Bioactive
Lactic Acid Fermented Green Tea with Levilactobacillus Brevis Capable of Producing Γ-Aminobutyric Acid
Enhancement of Bioactive Components Content and the Antioxidant Activity of Green Tea After Continuous Anaerobic Incubation
Camellia Sinensis L.)
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