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X. Y. Lee, J. S. Tan & L. H. Cheng. (2022) Gamma Aminobutyric Acid (GABA) Enrichment in Plant-Based Food – A Mini Review. Food Reviews International 0:0, pages 1-22.
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Zhenming Yu & Ziyin Yang. (2020) Understanding different regulatory mechanisms of proteinaceous and non-proteinaceous amino acid formation in tea (Camellia sinensis) provides new insights into the safe and effective alteration of tea flavor and function. Critical Reviews in Food Science and Nutrition 60:5, pages 844-858.
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Qinglong Wu & Nagendra P. Shah. (2017) High γ-aminobutyric acid production from lactic acid bacteria: Emphasis on Lactobacillus brevis as a functional dairy starter. Critical Reviews in Food Science and Nutrition 57:17, pages 3661-3672.
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