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Analysis of differences in flavor attributes of soups: A ca..:
Tu, Dongkun
;
Wu, Fuhan
;
Lei, Yanping
...
Journal of Food Composition and Analysis. 131 (2024) - p. 106228 , 2024
Link:
https://doi.org/10.1016/j.jfca.2024.106228
RT Journal T1 <Title>Analysis of differences in flavor attributes of soups: A case study on shiitake mushrooms dried from different drying techniques</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.jfca.2024.106228&Exemplar=1&LAN=DE A1 Tu, Dongkun A1 Wu, Fuhan A1 Lei, Yanping A1 Xu, Jingxin A1 Zhuang, Weijing A1 Zhao, Yingting A1 Tian, Yuting PB Elsevier BV YR 2024 SN 0889-1575 JF Journal of Food Composition and Analysis VO 131 SP 106228 LK http://dx.doi.org/https://doi.org/10.1016/j.jfca.2024.106228 DO https://doi.org/10.1016/j.jfca.2024.106228 SF ELIB - SuUB Bremen
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