Analysis of the changes in volatile flavor components during hypobaric storage of Tricholoma matsutake using electronic nose combined with gas chromatography-mass spectrometry
ZHANG Shasha, LUO Xiaoli, CAO Jingjing, HE Rong, ZHANG Weisi
Food and Fermentation Industries . 2020, (14): 243 -248 .  DOI: 10.13995/j.cnki.11-1802/ts.023097

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