Lv4
410 积分 2024-08-30 加入
Fingerprint analysis of volatile flavor compounds in twenty varieties of Lentinula edodes based on GC-IMS
24天前
已完结
Application of Identification and Evaluation Techniques for Edible Mushrooms: A Review
24天前
已完结
Phytochemical Analysis and Antiradical Properties of Sarcodon imbricatus (L.:Fr) Karsten
24天前
已完结
Phytochemical Analysis and Antiradical Properties of Sarcodon imbricatus (L.:Fr) Karsten
27天前
已完结
New insights into the stipitate hydnoid fungi Sarcodon, Hydnellum, and the formerly informally defined Neosarcodon, with emphasis on the edible species marketed in Southwest China
27天前
已完结
Volatile compounds and aroma characteristics of mushrooms: a review
1个月前
已完结
Shrimp Cultured in Low-Salt Saline–Alkali Water has a Better Amino Acid Nutrition and Umami─Comparison of Flavors between Saline–Alkali Water- and Seawater-Cultured Litopenaeus vannamei
1个月前
已完结
Primary exploration of mushroom protein hydrolysis and cooking impact on the protein amino acid profiles of Agaricus bisporus and Lentinula edodes mushrooms
1个月前
已完结
The flavors of edible mushrooms: A comprehensive review of volatile organic compounds and their analytical methods
1个月前
已完结
Characteristic volatiles fingerprints and changes of volatile compounds in fresh and dried Tricholoma matsutake Singer by HS-GC-IMS and HS-SPME-GC–MS
1个月前
已完结
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