Optimization of Enzyme-mediated Release of Flavor-enhancing Amino Acids from Lentinula edodes Fruit Bodies Using Response Surface Methodology

LIU Tao, YANG Yan, FENG Tao, WU Di, LIU Yanfang, YAN Mengqiu, ZHUANG Haining

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Acta Edulis Fungi ›› 2017 , Vol. 24 ›› Issue (02) : 93-98. DOI: 10.16488/j.cnki.1005-9873.2017.02.21
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Optimization of Enzyme-mediated Release of Flavor-enhancing Amino Acids from Lentinula edodes Fruit Bodies Using Response Surface Methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2017 , 24 (02): 93-98 https://doi.org/10.16488/j.cnki.1005-9873.2017.02.21

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