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Taste Quality of the Hot Water Extract from Flammulina velutipes and its Application in Umami Seasoning
Taste Quality of the Hot Water Extract from Flammulina velutipes and its Application in Umami Seasoning
2018
Jeng-Leun Mau
Yi-Lin Chen
Rao-Chi Chien
Yu-Chang Lo
Sheng-Dun Lin
Keywords:
Biochemistry
Taste
Flammulina
Chemistry
Umami
Seasoning
Chromatography
taste quality
Correction
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