机译:用五种干燥方法制备的香菇(香菇)的感官,质地和营养属性的评估
Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing, Peoples R China;
Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing, Peoples R China;
Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing, Peoples R China;
Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing, Peoples R China;
Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing, Peoples R China;
Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing, Peoples R China;
机译:用五种干燥方法制备的香菇(Lentinula Codode)的感觉,造影和营养属性评估
机译:香菇干香菇的气味和气味成分IV:消费者喜好趋势调查和感官评估变化
机译:分别从互联网和本地零售市场获得的干香菇和新鲜香菇( Lentinula edodes i>)上的微生物负荷评估
机译:葡萄牙生产的香菇(Lentinula Codode)营养成分的差异
机译:香菇香菇的基因组序列和平台构建的比较香菇基因组学。
机译:干和新鲜香菇的微生物负荷评估(Lentinula edodes)从Internet和本地获得零售市场分别
机译:香菇[Lentinula edodes(Berk。)pegler]的营养评价作为菌株和栽培桉树类型的函数香菇的营养评价[(Lentinula edodes(Berk。)pegler]