Evaluation of commercial soy sauce <i>koji</i> strains of <i>Aspergillus oryzae</i> for γ-aminobutyric acid (GABA) production
Crossref DOI link: https://doi.org/10.1007/s10295-016-1828-5
Published Online: 2016-10-01
Published Print: 2016-10-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ab Kadir, Safuan
Wan-Mohtar, Wan Abd Al Qadr Imad
Mohammad, Rosfarizan
Abdul Halim Lim, Sarina
Sabo Mohammed, Abdulkarim
Saari, Nazamid
Funding for this research was provided by:
Ministry of Higher Education, Malaysia (5523380)
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License valid from 2016-10-01