Fermentation improves antioxidant capacity and γ-aminobutyric acid content of Ganmai Dazao Decoction by lactic acid bacteria
Linya Wei(Jinzhou Medical University), Yunhe Xu(Jinzhou Medical University), Lili Zhang(Chinese Academy of Sciences), Zhenjie Zheng(Jinzhou Medical University), Zina Hao(Jinzhou Medical University), Shihan Li(Jinzhou Medical University), Huixin Yang(Central South University), Suixin Xu(Jinzhou Medical University), Yiming Li(Sichuan University)
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