Development of fermented Hericium erinaceus juice with high content of L‐glutamine and L‐glutamic acid

E-ISSN： 1365-2621|50|9|2104-2112

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.9, 2015-09, pp. : 2104-2112

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