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

Published 2009 View Full Article

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Title
Comparison of umami-taste active components in the pileus and stipe of pine-mushrooms (Tricholoma matsutake Sing.) of different grades
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 118, Issue 3, Pages 804-807
Publisher
Elsevier BV
Online
2009-06-10
DOI
10.1016/j.foodchem.2009.05.084

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