香菇煮菇水5′-磷酸二酯酶酶解增鲜技术
李顺峰, 刘丽娜, 王安建, 田广瑞, 许方方, 魏书信
Enzymatic Hydrolysis to Enhance Umami Taste of Lentinus edodes Boiling Water by 5′-Phosphodiesterase
LI Shunfeng, LIU Li’na, WANG Anjian, TIAN Guangrui, XU Fangfang, WEI Shuxin
河南农业科学
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2021, (2): 167
-172
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DOI: 10.15933/j.cnki.1004-3268.2021.02.021
