학술논문
Variations in the key aroma and phenolic compounds of champignon (Agaricus bisporus) and oyster (Pleurotus ostreatus) mushrooms after two cooking treatments as elucidated by GC–MS-O and LC-DAD-ESI-MS/MS
Document Type
Article
Source
In Food Chemistry 30 August 2021 354
Subject
Language
ISSN
0308-8146