Effects of Different Treatments on the Release of Flavor Substances from Straw Mushroom (Volvariella volvacea)

被引：0
|
作者：
Xu, Xiaodong [1 ]
Song, Ze [1 ]
Feng, Tao [1 ]
Song, Shiqing [1 ]
Sun, Min [1 ]
Yao, Lingyun [1 ]
机构：
[1] School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai,201418, China
来源：
Shipin Kexue/Food Science | 2018年 / 39卷 / 12期
关键词：
Compendex;
D O I：
10.7506/spkx1002-6630-201812017
中图分类号：
学科分类号：
摘要：
Amino acids
引用
收藏
页码：107 / 111
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