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NTIS 바로가기한국식품위생안전성학회지 = Journal of food hygiene and safety, v.38 no.5, 2023년, pp.287 - 296
송현지 (중앙대학교 생명공학대학 식품영양학과) , 한아름 (중앙대학교 생명공학대학 식품영양학과) , 맹경호 (중앙대학교 생명공학대학 식품영양학과) , 장아라 (중앙대학교 생명공학대학 식품영양학과) , 김지연 (중앙대학교 생명공학대학 식품영양학과) , 이선영 (중앙대학교 생명공학대학 식품영양학과)
Mushroom consumption is gradually growing annually worldwide for many centuries. Oyster mushrooms (Pleurotus ostreatus), button mushrooms (Agaricus bisporus), and enokitake (Flammulina filiformis) are mainly consumed in Korea. However, mushrooms can be contaminated with pathogenic microorganisms, su...
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