Merely GABA contents of GBR steeped at 25 C for 24 h (15 mg/100 g) and GBR steeped at 35 C for 12 h (17 mg/100 g) were significantly higher (p < 0.05) than those of brown rice.
Merely GABA contents of GBR steeped at 25 C for 24 h (15 mg/100 g) and GBR steeped at 35 C for 12 h (17 mg/100 g) were significantly higher (p < 0.05) than those of brown rice.