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Proximate and free amino acid composition during development of fruit body of Kuroawabitake (Pleurotus abalonus Han, Chen et Cheng)

Author:
Tabata, T., Ogura, T.
Source:
Food science and technology research 2004 v.10 no.1 pp. 32-34
ISSN:
1344-6606
Subject:
water content, Pleurotus, mushrooms, fruiting bodies, mushroom growing, proximate composition, protein content, lipid content, carbohydrate content, ash content, free amino acids
Agid:
2021318