Cite
APA Citation
Li, J., Ma, J., Fan, S., Mi, S., & Zhang, Y. (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, 2022, . http://access.bl.uk/ark:/81055/vdc_100153738799.0x000063