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Study on change of volatile flavor substances during processing of deep-fried and battered mushroom stalks of Stropharia rugoso-annulata
LI Xuanming, LI Hongjun, XIAO Xu, LIAO Lin, CHEN Ru, XIE Zhaohua, HE Zhifei
Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (16) : 68-75.
Study on change of volatile flavor substances during processing of deep-fried and battered mushroom stalks of Stropharia rugoso-annulata
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