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Determination of umami compounds in edible fungi and evaluation of salty enhancement effect of Antler fungus enzymatic hydrolysate.
Food chemistry, 387, 132890
Citation
Yang, Fan; Lv, Shi; Liu, Ye; Bi, Shuang; Zhang, Yu. (2022). Determination of umami compounds in edible fungi and evaluation of salty enhancement effect of Antler fungus enzymatic hydrolysate.. Food chemistry, 387, 132890. https://doi.org/10.1016/j.foodchem.2022.132890