[ASAP] Formation of a Meat-Like Flavor by Submerged Cultivated < named-content content-type="genus-species" xlink:type="simple" > Laetiporus montanus < /named-content >

Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.3c00542

Source: Journal of Agricultural and Food Chemistry - May 10, 2023 Category: Food Science Authors: Suzan Yalman, Tobias Trapp, Christina Vetter, Flavius Popa, Marco A. Fraatz, and Holger Zorn ¥ Source Type: research