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KMID : 1024419990030030193
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Food Engineering Progress
1999 Volume.3 No. 3 p.193 ~ p.197
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Optimiation of Cultural Conditions for 1-octen-3-ol Production in the Submerged Cultures of Agaricus bisporus 705 Mycelia
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Byun Tae-Gang
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Abstract
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KEYWORD
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mushroom flavor, 1-octen-3-ol, submerged culture, Agaricus bisporus 705
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