The influence of four drying methods on nonvolatile taste components of White Hypsizygus marmoreus
Crossref DOI link: https://doi.org/10.1007/s00217-014-2388-4
Published Online: 2014-12-05
Published Print: 2015-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Wu, Fangning
Tang, Jing
Pei, Fei
Wang, Song
Chen, Guitang
Hu, Qiuhui
Zhao, Liyan
Text and Data Mining valid from 2014-12-05