Studies on Physiological and Chemical Properties and Postharvest Keeping Quality of Mushrooms. Part VI. Changes in the Contents of Free Amino Acids, Nucleotides, and Nucleic Acids and the Activities of Nucleic Acid-Degrading Enzymes, and Protease During Growth and Storage of Shii-Take Mushrooms.

journal of japanese institute of cold chain
doi 10.5891/jafps1981.11.5
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Japan Association of Food Preservation Scientists

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