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RT @FrontMicrobiol: New Research: Fermentation improves antioxidant capacity and γ-aminobutyric acid content of Ganmai Dazao Decoction by l…
RT @FrontMicrobiol: New Research: Fermentation improves antioxidant capacity and γ-aminobutyric acid content of Ganmai Dazao Decoction by l…
RT @FrontMicrobiol: New Research: Fermentation improves antioxidant capacity and γ-aminobutyric acid content of Ganmai Dazao Decoction by l…
New Research: Fermentation improves antioxidant capacity and γ-aminobutyric acid content of Ganmai Dazao Decoction by lactic acid bacteria https://t.co/ou1q8JFOJL #microbiology