Feasibility of using Hericium erinaceus as the substrate...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2014 / 1 Vol. 55; Iss. 1

Feasibility of using Hericium erinaceus as the substrate for vinegar fermentation

Li, Tong, Lo, Y. Martin, Moon, BoKyung
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Volume:
55
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2013.07.018
Date:
January, 2014
File:
PDF, 307 KB
english, 2014
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