Non-volatile taste components of various broth cubes-Reference-Cited by-同舟云学术

Non-volatile taste components of various broth cubes

Published:2007-01 Issue:3 Volume:101 Page:932-937
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chiang Pei-Dih,Yen Chih-Tai,Mau Jeng-Leun

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference14 articles.

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3. Chen, H. -K. (1986). Studies on the characteristics of taste-active components in mushroom concentrate and its powderization. Master’s thesis, National Chung-Hsing University, Taichung, Taiwan.

4. Edible mushrooms: nutritional value;Crisan,1978

5. Mushrooms in medicine and culture;DaSilva;International Journal of Medicinal Mushrooms,2005

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