Journal ArticleOPEN ACCESS

Mushroom flavor and the enzymes involved in the biosynthesis

  • JOH T
  • KUDO T
  • TASAKI Y
  • et al.
Journal of Japan Association on Odor Environment (2013) 44(5) 315-322
DOI: 10.2171/jao.44.315
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JOH, T., KUDO, T., TASAKI, Y., FUJII, N., & HARA, T. (2013). Mushroom flavor and the enzymes involved in the biosynthesis. Journal of Japan Association on Odor Environment, 44(5), 315–322. https://doi.org/10.2171/jao.44.315

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