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1995•Applied Biological ChemistryRequires access

Influence of Vacuum Cooling on Browning, PPO activity and Free Amino Acid of Shiitake Mushroom

Byeong-Sam Kim, Oui-Woung Kim, Jin-Woung Chung, Dong Chul Kim, Bae Nahmgung

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Key concepts: Mushroom, Browning, Chemistry, Food science, Edible mushroom

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Influence of Vacuum Cooling on Browning, PPO activity and Free Amino Acid of Shiitake Mushroom — Research Paper | ScholarLens