STUDY OF AROMATIC COMPONENTS IN THE COURSE OF INITIATING ENZYMATIC REACTIONS IN THE EDIBLE MUSHROOM PLEUROTUS OSTREATUS.
| Autor: | Dubova, H.1,2 hdubova16@gmail.com, Dotsenko, N.3, Mykchaylova, О.4, Poyedinok, N.5 |
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| Zdroj: | Food Science & Technology (2073-8684). 2021, Vol. 15 Issue 4, p12-21. 10p. |
| Databáze: | Academic Search Ultimate |
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