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Characteristics of a cheese-like food produced by fermentation of the mushroom Schizophyllum commune.

Authors
Type
Published Article
Journal
Journal of Bioscience and Bioengineering
1347-4421
Publisher
Elsevier
Publication Date
Volume
92
Issue
1
Pages
30–32
Identifiers
PMID: 16233053
Source
Medline

Abstract

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