The mechanism of freeze-thawing induced accumulation of γ-aminobutyric acid in germinated soybean.
Runqiang YangQianru HuiXiaoyun FengLi FengZhenxin GuPei WangPublished in: Journal of the science of food and agriculture (2019)
These results could provide evidence for the hypothesis that GABA formation resulted from full contact between enzymes and substrates during thawing, rather than the contribution of higher enzyme activity. © 2019 Society of Chemical Industry.