Cite
HARVARD Citation
Wang, J. et al. (2023). Effects of drying on the quality characteristics and release of umami substances of Flammulina velutipes. Food bioscience. p. . [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Wang, J. et al. (2023). Effects of drying on the quality characteristics and release of umami substances of Flammulina velutipes. Food bioscience. p. . [Online].