Process Parameters Affecting the Synthesis of Natural Flavors by Shiitake (Lentinula edodes) during the Production of a Non-Alcoholic Beverage

Sibel �zdemir

Doreen Heerd

Hendrich Quitmann

Yanyan Zhang

Marco Alexander Fraatz

Holger Zorn and Peter Czermak

Resumen

Acceso

P�GINAS

N�MERO

Volumen: 3 N�mero: 2 Parte: June (2017)

REVISTAS SIMILARES

DOI

https://doi.org/10.3390/beverages3020020

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