Cite
MLA Citation
Ziqi Chen et al.. “Effects of fermentation with different microbial species on the umami taste of Shiitake mushroom (Lentinus edodes).” Lebensmittel-Wissenschaft + Technologie =, vol. 141, 2021, p. . http://access.bl.uk/ark:/81055/vdc_100123117287.0x000058