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.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (16) : 68-75. DOI: 10.13995/j.cnki.11-1802/ts.031882

Study on change of volatile flavor substances during processing of deep-fried and battered mushroom stalks of Stropharia rugoso-annulata

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(16): 68-75 https://doi.org/10.13995/j.cnki.11-1802/ts.031882

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