Cite
HARVARD Citation
Li, J. et al. (2022). Comparison of the Nutritional and Taste Characteristics of 5 Edible Fungus Powders Based on the Composition of Hydrolyzed Amino Acids and Free Amino Acids. Journal of food quality. p. . [Online].
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Li, J. et al. (2022). Comparison of the Nutritional and Taste Characteristics of 5 Edible Fungus Powders Based on the Composition of Hydrolyzed Amino Acids and Free Amino Acids. Journal of food quality. p. . [Online].