Variations of nonvolatile taste components of mushrooms with different operating conditions and parameters from farm to fork
Author:
Affiliation:
1. School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore City, Singapore
2. Food Science and Technology Program, Nanyang Technological University, Singapore City, Singapore
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2132211
Reference93 articles.
1. Effects of Conservation Treatment and Cooking on the Chemical Composition and Antioxidant Activity of Portuguese Wild Edible Mushrooms
2. Chemical composition and non-volatile components of Croatian wild edible mushrooms
3. Monosodium glutamate equivalents and B-group vitamins in frozen mushrooms
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