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Feasibility analysis on the application of the Maillard reaction in developing Lentinula edodes umami seasoning: Based on the umami substances, sensory quality, physicochemical properties of the products


ABSTRACT:

SUBMITTER: Qiu J 

PROVIDER: S-EPMC11577124 | biostudies-literature | 2024 Nov

REPOSITORIES: biostudies-literature

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