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Non-Volatile Taste in Cultivated Mushrooms by precisionlaboratory24 is a document available to read on EtoBox.
This study investigates the non-volatile taste components of three cultivated mushrooms (Pleurotus eryngii, Agrocybe aegerita, and Lentinus edodes) at different cultivation stages: mycelia, primordium, and fruit bodies. The findings reveal that fruit bodies generally contain higher levels of total free amino acids and flavor 5
- Author
- precisionlaboratory24
- Language
- EN