| 标题 |
Effects of continuous enzymolysis on the umami characteristics of Lentinula edodes and the flavor formation mechanism of umami peptides |
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| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Daoyou Chen; Wanchao Chen; Yan Yang; Xinmeng Wen; Di Wu; et al 出版日期:2023-04-06 |
| 求助人 | |
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(2025-6-4)