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Dehydration of phenolic-rich extract from rambutan (Nephelium lappaceum L.) peel by foam mat drying
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Evaluation of using a combination of enzymatic hydrolysis and lactic acid fermentation for γ-aminobutyric acid production from soymilk
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Effects of pH and heat treatment on the stability of γ‐aminobutyric acid (GABA) in germinated soymilk
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Evaluation of antimicrobial activity of rambutan (Nephelium lappaceum L.) peel extracts
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Implementation of HPLC analysis of γ-aminobutyric acid (GABA) in fermented food matrices