Comparison of umami-taste active components in the pileus and stipe of pine-mushrooms (Tricholoma matsutake Sing.) of different grades - Concepedia

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Comparison of umami-taste active components in the pileus and stipe of pine-mushrooms (Tricholoma matsutake Sing.) of different grades

60

Citations

24

References

2009

Year

In Hee Cho, Hyung-Kyoon Choi, Young Suk Kim

Food ChemistryUmami-taste Active ComponentsFood AnalysisFood QualityDifferent GradesHealth Sciences

References

	Year	Citations

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