Potential Reduction of Salt Consumption by Preparing Noodles with Entrapped NaCl in Mycelial Cell Wall Cavities of Lentinus edodes
Crossref DOI link: https://doi.org/10.1007/s11947-019-2244-4
Published Online: 2019-02-08
Published Print: 2019-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kwon, Taeeun
Lee, Hyeyoung
Choi, Jongsun
Kim, Kyoungju
Kim, Augustine Yonghwi
Text and Data Mining valid from 2019-02-08
Article History
Received: 5 July 2018
Accepted: 23 January 2019
First Online: 8 February 2019