Meaty flavour compounds formation from the submerged liquid culture of Pleurotus ostreatus
Version of Record 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 online: 14 NOV 2011
- Version of Record online: 15 SEP 2011
- (Received 1 March 2011; Accepted in revised form 1 August 2011)
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