The γ-aminobutyric acid-producing ability under low pH conditions of lactic acid bacteria isolated from traditional fermented foods of Ishikawa Prefecture, Japan, with a strong abi... by Florin Barla, Takashi Koyanagi, Naoko Tokuda, Hiroshi Matsui, Takane Katayama, Hidehiko Kumagai, Toshihide Michihata, Tetsuya Sasaki, Atsushi Tsuji, Toshiki Enomoto

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