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Chemical and sensory comparison of fresh and dried lulo (Solanum quitoense Lam.) fruit aroma.
Food Chem. 2015 Feb 15;169:85-91. doi: 10.1016/j.foodchem.2014.07.111. Epub 2014 Aug 7.
Food Chem. 2015.
PMID: 25236202
Growth, fruiting and lignocellulolytic enzyme production by the edible mushroom Grifola frondosa (maitake).
Montoya S, Orrego CE, Levin L.
Montoya S, et al. Among authors: orrego ce.
World J Microbiol Biotechnol. 2012 Apr;28(4):1533-41. doi: 10.1007/s11274-011-0957-2. Epub 2011 Nov 26.
World J Microbiol Biotechnol. 2012.
PMID: 22805935
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