Characterization of the Key Odorants in Pan-Fried White Mushrooms (Agaricus bisporus L.) by Means of Molecular Sensory Science: Comparison with the Raw Mushroom Tissue-Reference-Cited by-同舟云学术

Characterization of the Key Odorants in Pan-Fried White Mushrooms (Agaricus bisporus L.) by Means of Molecular Sensory Science: Comparison with the Raw Mushroom Tissue

Published:2013-04-12 Issue:16 Volume:61 Page:3804-3813
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Grosshauser Sonja¹,Schieberle Peter¹

Affiliation:

1. Deutsche Forschungsanstalt 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/jf4006752

Reference41 articles.

1. The characterisation of some mushroom volatiles

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