Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production

Overview of attention for article published in Journal of Industrial Microbiology & Biotechnology, October 2016

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Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) producti... https://t.co/pXnsTi6VrS

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