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Taste components analysis of Hypsizygus marmoreus with high quality fruiting body production by using larch sawdust

  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/275796
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한국버섯학회 (The Korean Society of Mushroom Science)
저자
  • Akira Harada(Hokkaido Research Organization Forest Products Research Institute, Nishikagura 1-10, Asahikawa, Hokkaido 071-0198, Japan)
  • Seiki Gisusi( Hokkaido Research Organization Forest Products Research Institute, Nishikagura 1-10, Asahikawa, Hokkaido 071-0198, Japan) | Seiki Gisusi
  • Shozo Yoneyama( Hokkaido Research Organization Forest Products Research Institute, Nishikagura 1-10, Asahikawa, Hokkaido 071-0198, Japan) | Shozo Yoneyama