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Antioxidant activity and gamma-aminobutyric acid (GABA) content in sea tangle fermented by Lactobacillus brevis BJ20 isolated from traditional fermented foods

Lee, Bae-Jin; Kim, Jin-Soo; Kang, Young Mi; Lim, Ji-Hyun; Kim, Young-Mog; Lee, Myung-Suk; Jeong, Min-Ho; Ahn, Chang-Bum; Je, Jae-Young

ArticleIssue Date2010CitationFOOD CHEMISTRY, v.122, no.1, pp 271 - 276PublisherELSEVIER SCI LTD
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