MAZUR, R. .; KOVALOVSKá, K. .; HUDEC, J. . CHANGES IN SELECTIVITY OF GAMMA-AMINOBUTYRIC ACID FORMATION EFFECTED BY FERMENTATION CONDITIONS AND MICROORGANISMS RESOURCES. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 1, n. 2, p. 164–171, 2021. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/4481. Acesso em: 2 may. 2024.