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Hoshino U, Kawasaki H
# These authors contributed equally to this work
Mushrooms exhibit distinctive aroma and flavor profiles, encompassing a range of volatile and non-volatile components, including soluble sugars, free amino acids, organic acids, polyols, 5-nucleotides, and monosodium glutamate (MSG) (54)
doi: 10.1016/j.phrs.2020.105243 [DOI] [PubMed] [Google Scholar] 90
8, e68102
