Sautéing and roasting effect on free amino acid profiles in portobello and shiitake mushrooms, and the effect of mushroom- and cooking-related volatile aroma compounds on meaty flavor enhancement-Reference-Cited by-同舟云学术

Sautéing and roasting effect on free amino acid profiles in portobello and shiitake mushrooms, and the effect of mushroom- and cooking-related volatile aroma compounds on meaty flavor enhancement

Published:2022-06 Issue: Volume:28 Page:100550
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Sissons Joanna^ORCID,Davila Mindy^ORCID,Du Xiaofen^ORCID

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

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