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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
DUAN Jing-Yi, LI Zi-Yan, LI Jian, SONG Han-Bing, FU Jun-Sheng, XIE Bao-Gui, ZHU Jian, TAO Yong-Xin
Mycosystema . 2020, (6): 1077 -1089 .  DOI: 10.13346/j.mycosystema.200062

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