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. 2019 Jun 18;8(6):218. doi: 10.3390/foods8060218

Figure 1.

Figure 1

Production of GABA after 6 h fermentation in wheat (white bar) and amaranth (grey bar) sourdoughs obtained with 18 lactobacilli strains singly inoculated (data are expressed as mean ± coefficient of variation %). C—control; AC—acid control.