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Comparison of chemical composition of maitake (Grifola frondosa (Fr.) S.F. Gray) cultivated on logs and sawdust substrate

Author:
Tabata, T., Yamasaki, Y., Ogura, T.
Source:
Food science and technology research 2004 v.10 no.1 pp. 21-24
ISSN:
1344-6606
Subject:
lipid content, sensory evaluation, 5'-nucleotidase, free amino acids, mushroom growing, sawdust, carbohydrate content, vitamin D, ash content, water content, proximate composition, mushrooms, protein content, taste
Agid:
2021321