Comparative analysis of different cooking methods on the flavor quality of Boletus edulis based on flavor profile and metabolomics
- DOI
- 10.1016/j.fochx.2026.104318
- Published
- 2026-08
- Container
- Food Chemistry: X
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104318,
title = {Comparative analysis of different cooking methods on the flavor quality of Boletus edulis based on flavor profile and metabolomics},
author = {Yuanhui Yang and Gege Wu and Ruiting Du and Yan Wang and Fangyu Fan and Long Han and Lei Guo},
year = {2026},
journal = {Food Chemistry: X},
doi = {10.1016/j.fochx.2026.104318},
url = {https://doi.org/10.1016/j.fochx.2026.104318}
}RIS
TY - JOUR TI - Comparative analysis of different cooking methods on the flavor quality of Boletus edulis based on flavor profile and metabolomics AU - Yuanhui Yang AU - Gege Wu AU - Ruiting Du AU - Yan Wang AU - Fangyu Fan AU - Long Han AU - Lei Guo PY - 2026 JO - Food Chemistry: X DO - 10.1016/j.fochx.2026.104318 UR - https://doi.org/10.1016/j.fochx.2026.104318 ER -
APA
Yang, Y., Wu, G., Du, R., Wang, Y., Fan, F., Han, L., & Guo, L. (2026). Comparative analysis of different cooking methods on the flavor quality of Boletus edulis based on flavor profile and metabolomics. Food Chemistry: X. https://doi.org/10.1016/j.fochx.2026.104318
Source records
- crossref · retrieved 2026-09-25T18:19:39.403Z