范霞

Lab Master

Dynamic Change of Taste Compounds and Umami Evaluation of Lentinula edodes during Vacuum Freeze-Drying Process

Release time:2024-01-02Hits:

Affiliation of Author(s):

食品科技学院
Journal:

Shipin Kexue/Food Science
Co-author:

Lu Xiaoshuo,Zhang Yihang,Fang Donglu,Fan Xia,Hu Qiuhui,Chen Jiluan,Zhao Liyan
Document Code:

2c9e868c854d90ee018551faaf3b510f
Volume:

42
Issue:

20
Page Number:

91-97
Translation or Not:

no
Date of Publication:

2021-10-25