Characteristics of a cheese-like food produced by fermentation of the mushroom Schizophyllum commune - Concepedia

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Characteristics of a cheese-like food produced by fermentation of the mushroom Schizophyllum commune

28

Citations

6

References

2001

Year

Tokumitsu Okamura-Matsui, K. Takemura, Mitsue Sera, Tomomi Takeno, Hiroko Noda, Shoko Fukuda, Masahiro Ohsugi

Journal of Bioscience and Bioengineering

Food FermentationMushroom Schizophyllum CommuneFood MicrobiologyMicrobiologyCheese-like FoodFood TechnologyFood SafetyHealth Sciences

References

	Year	Citations

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