FOOD SCIENCE ›› 2001, Vol. 22 ›› Issue (2): 23-25.
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JIANG Li, CHEN Hui-Yin, XIA Feng-Geng, YANG Ru-De
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Abstract: Based on submerged fermentation process of hericium erinaceus some parameters were studied.And the apppropriate submergd fermentation time was determined.An inquiry into several culture media and the possibility of applying the fermented liquid to formulating a healthy beverage were studied.
Key words: Hericium erinaceus Submerged culture Mycelia Healthy beverage
JIANG Li, CHEN Hui-Yin, XIA Feng-Geng, YANG Ru-De. A Preliminary Study on Submerged Fermentation Process of Hericium Erinaceus[J]. FOOD SCIENCE, 2001, 22(2): 23-25.
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