Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom (Agaricus bisporus) across Various Cooking Methods
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DOI: 10.3390/foods13050685
Abstract: To investigate the impact of various cooking methods on the volatile aroma compounds of button mushroom, gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose) were utilized for aroma analysis. The results indicated that the E-nose… read more here.
Keywords: button mushroom; mushroom; flavor; various cooking ... See more keywords