Sleep‐enhancing activity of fermented pea protein hydrolysate with enhanced <scp>GABA</scp> content by <i>Lactobacillus brevis</i><scp>SYLB</scp> 0016 fermentationHyeon Deok Kim, Hyowon Lee(Korea University)Journal of the Science of Food and AgricultureFebruary 6, 202510.1002/jsfa.14173Cited by 2SaveCiteExport RISWatch citationsRelated PapersLactobacillus brevis M2-Fermented Whey Protein Hydrolysate Increases Slow-Wave Sleep via GABAA Receptors in Rodent Models|Foods|2024|9