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Publications by Takayoshi KURIKI

Development of Fermented Chicken Sauce Using Lactic Acid Bacteria With High Productivity of Gamma-Aminobutyric Acid

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English

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Γ-Aminobutyric Acid Production by Selected Lactic Acid Bacteria Isolate of an Indonesian Indigenous Fermented Buffalo Milk (Dadih) Origin

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Characteristics of Potential Gamma-Aminobutyric Acid-Producing Bacteria Isolated From Korean and Vietnamese Fermented Fish Products

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Glucose Consumption and Lactic Acid Formation in Millet Sourdough Fermented With Different Strains of Lactic Acid Bacteria

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Lactic Acid Bacteria in Philippine Traditional Fermented Foods

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Utilization of Fermented Milk With Lactic Acid Bacteria for Human Health

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Hypolipidemic Effects of Lactic Acid Bacteria Fermented Cereal in Rats

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Metabolism of Γ-Aminobutyric Acid

Okayama Igakkai Zasshi (Journal of Okayama Medical Association)

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