Meaty flavour compounds formation from the submerged liquid culture of Pleurotus ostreatus
Article first published online: 15 SEP 2011
© 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 46, Issue 12, pages 2538–2543, December 2011
How to Cite
Kim, Y. R., Yettella, R. R., Kim, Y. S., Hah, C. K., Park, C. W., Ha, Y. L., Kim, J. O. and Min, D. B. (2011), Meaty flavour compounds formation from the submerged liquid culture of Pleurotus ostreatus. International Journal of Food Science & Technology, 46: 2538–2543. doi: 10.1111/j.1365-2621.2011.02778.x
- Issue published online: 14 NOV 2011
- Article first published online: 15 SEP 2011
- (Received 1 March 2011; Accepted in revised form 1 August 2011)
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