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Original Articles

Evaluation of factors that influence the L-glutamic and γ-aminobutyric acid production during Hericium erinaceus fermentation by lactic acid bacteria

Evaluación de los factores que influencian la producción de los ácidos L-glutámico y γ-aminobutírico durante la fermentación de Hericium erinaceus con bacterias ácido-lácticas

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Pages 47-54 | Received 12 Dec 2014, Accepted 09 Apr 2015, Published online: 21 May 2015

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