Cite
HARVARD Citation
Chen, Z. et al. (2021). Effects of fermentation with different microbial species on the umami taste of Shiitake mushroom (Lentinus edodes). Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Chen, Z. et al. (2021). Effects of fermentation with different microbial species on the umami taste of Shiitake mushroom (Lentinus edodes). Lebensmittel-Wissenschaft + Technologie =. p. . [Online].