Changes in the Key Aroma Compounds of Raw Shiitake Mushrooms (Lentinula edodes) Induced by Pan-Frying As Well As by Rehydration of Dry Mushrooms
Author:
Affiliation:
1. Technische Universität München, Lehrstuhl für Lebensmittelchemie, Lise-Meitner-Straße 34, 85354 Freising, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c01101
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4. Über Bis‐acylmercapto‐methane und ihre Spaltung mit Chlor
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