(Q104375252)

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Effects of pH value on the formation of volatiles of Shiitake (Lentinus edodes), an edible mushroom

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Effects of pH value on the formation of volatiles of Shiitake (Lentinus edodes), an edible mushroom (English)

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Chu Chin Chen

1

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reference URL

http://api.crossref.org/works/10.1021%2Fjf00125a011

Su Der Chen

series ordinal

2

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reference URL

http://api.crossref.org/works/10.1021%2Fjf00125a011

Jer Jeun Chen

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3

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reference URL

http://api.crossref.org/works/10.1021%2Fjf00125a011

Chung May Wu

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4

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reference URL

http://api.crossref.org/works/10.1021%2Fjf00125a011

publication date

10 March 2005

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http://api.crossref.org/works/10.1021%2Fjf00125a011

published in

Journal of Agricultural and Food Chemistry

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http://api.crossref.org/works/10.1021%2Fjf00125a011

volume

32

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http://api.crossref.org/works/10.1021%2Fjf00125a011

issue

5

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reference URL

http://api.crossref.org/works/10.1021%2Fjf00125a011

page(s)

999-1001

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reference URL

http://api.crossref.org/works/10.1021%2Fjf00125a011

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DOI

10.1021/JF00125A011

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(Q104375252)

Effects of pH value on the formation of volatiles of Shiitake (Lentinus edodes), an edible mushroom

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