Umami-enhancing effect of Agaricus bisporus-pork bone stocks based on the EUC value and sensory evaluation
| Autor: | Shi, Ke, Li, Zhenqi, Bai, Yibo, Zhang, Yu, Song, Huanlu, Pan, Wenqing, Chen, Wanying, Xiong, Wen, Yang, Li, Huang, Zijian |
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| Zdroj: | In International Journal of Gastronomy and Food Science December 2024 38 |
| Databáze: | ScienceDirect |
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