| 标题 |
Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Maria Dermiki; Natalie Phanphensophon; Donald S. Mottram; Lisa Methven 出版日期:2013-03-14 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人下载。 |
PDF的下载单位、IP信息已删除
(2025-6-4)