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표고버섯(Lentinus edodes)의 추출조건 및 효소처리에 따른 품질 특성
표고버섯(Lentinus edodes)의 추출조건 및 효소처리에 따른 품질 특성
박난영, | 한국식품영양과학회 | 2006 ,
2
Analysis of the Volatile Flavor Compounds Produced during the Growth Stages of the Shiitake Mushrooms (Lentinus edodes)
Analysis of the Volatile Flavor Compounds Produced during the Growth Stages of the Shiitake Mushrooms (Lentinus edodes)
Duk Bong Cho, Hye Young Seo, Kyong Su Kim, | Korean Socity of Food Science&Nutrition | 2003 ,
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