Comparison of nutritional and flavor characteristics between four edible fungi and four fruits and vegetables based on components and characteristics of free amino acids

DUAN Jing-Yi, LI Zi-Yan, LI Jian, SONG Han-Bing, FU Jun-Sheng, XIE Bao-Gui, ZHU Jian, TAO Yong-Xin

Mycosystema ›› 2020, Vol. 39 ›› Issue (6) : 1077-1089.

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Mycosystema ›› 2020, Vol. 39 ›› Issue (6) : 1077-1089. DOI: 10.13346/j.mycosystema.200062
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Comparison of nutritional and flavor characteristics between four edible fungi and four fruits and vegetables based on components and characteristics of free amino acids

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 39(6): 1077-1089 https://doi.org/10.13346/j.mycosystema.200062

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