학술논문
The impact of roasting and steaming on savory flavors contributed by amino acids, 5′-nucleotides, and volatiles in Agaricus bisporus mushrooms
Document Type
Article
Author
Source
In: International Journal of Gastronomy and Food Science . (International Journal of Gastronomy and Food Science, December 2022, 30)
Subject
Language
English
ISSN
18784518
1878450X
1878450X