Author: Mau J.-L. Lin H.-C. Chen C.-C.
Publisher: Elsevier
ISSN: 0963-9969
Source: Food Research International, Vol.34, Iss.6, 2001-01, pp. : 521-526
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
Non-volatile taste components of several speciality mushrooms
By Mau J.-L. Lin H.-C. Ma J.-T. Song S.-F.
Food Chemistry, Vol. 73, Iss. 4, 2001-06 ,pp. :
Non-volatile taste components of several commercial mushrooms
By Yang J.-H. Lin H.-C. Mau J.-L.
Food Chemistry, Vol. 72, Iss. 4, 2001-03 ,pp. :
Antioxidant properties of several specialty mushrooms
By Mau J.-L. Lin H.-C. Song S.-F.
Food Research International, Vol. 35, Iss. 6, 2002-01 ,pp. :