Cite
HARVARD Citation
Gao, J. et al. (2021). Analysis of umami taste substances of morel mushroom (Morchella sextelata) hydrolysates derived from different enzymatic systems. Food chemistry. p. . [Online].
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Gao, J. et al. (2021). Analysis of umami taste substances of morel mushroom (Morchella sextelata) hydrolysates derived from different enzymatic systems. Food chemistry. p. . [Online].