Study on the variation of flavor substances during the quality deterioration of <i>Agaricus bisporus</i>

doi:10.13995/j.cnki.11-1802/ts.027524

Study on the variation of flavor substances during the quality deterioration of Agaricus bisporus

WANG Ting, YUN Jianmin, BI Yang, AI Duiyuan, ZHAO Fengyun, ZHANG Wenwei

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (6) : 39-45.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (6) : 39-45. DOI: 10.13995/j.cnki.11-1802/ts.027524

Study on the variation of flavor substances during the quality deterioration of Agaricus bisporus

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(6): 39-45 https://doi.org/10.13995/j.cnki.11-1802/ts.027524

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Received	Revised	Published
2021-04-07	2021-05-19	2022-03-25
Issue Date
2022-04-25

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