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Comparison of non-volatile flavor compounds in Stropharia rugosoannulata soup processed by different methods

Published Online: 2022-04-13

Published Print: 2022-10

Authors

Lu, Qi

Wang, Shaohua

Xue, Shujing

Yang, De

Li, Lu https://orcid.org/0000-0001-9739-2669
Funding

Funding for this research was provided by:

Department of Science and Technology, Hubei Provincial People's Government (2019ABA110)
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Text and Data Mining valid from 2022-04-13

Version of Record valid from 2022-04-13
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Article History

Revised: 14 August 2021

Accepted: 23 March 2022

First Online: 13 April 2022

Declarations

:

: The authors declared that no conflicts of interest/competing interests existed.

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