Insights into the effects of different drying methods on the flavor quality of Boletus edulis based on E-nose and Maillard reaction.
- DOI
- 10.1016/j.fochx.2026.104633
- Published
- 2026 Dec
- Container
- Food chemistry: X
- Publisher
- Not recorded
- Open access
- yes
Credibility signals
limited evidence Score 45/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
Show all credibility signals
- cautionDOI registered: No matching Crossref record was present in this response.
- cautionDOI resolves: No matching Crossref record was present in this response.
- not scoredDirectory of Open Access Journals: No matching DOAJ record was present in this response. No allow-list match; this is not evidence of low credibility.
- not scoredMEDLINE indexed: Not checked or no result supplied; no credibility inference made.
- not scoredOpenAlex core source: Not checked or no result supplied; no credibility inference made.
- not scoredKnown publisher allow-list: Not checked or no result supplied; no credibility inference made.
- not scoredROR affiliation: Not checked or no result supplied; no credibility inference made.
- not scoredRetraction Watch retraction: No retraction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch expression of concern: No expression of concern notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch correction: No correction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch reinstatement: No reinstatement notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- supportingOpen access status: Normalized open-access status: open.
- not scoredPublication license: Not checked or no result supplied; no credibility inference made.
- not scoredPublication version: A publication version was supplied but is not scored.
- cautionMetadata completeness: 5 of 6 scored descriptive metadata groups are present; missing fields increase uncertainty.
Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104633,
title = {Insights into the effects of different drying methods on the flavor quality of Boletus edulis based on E-nose and Maillard reaction.},
author = {Wu G and Du R and Yang L and Wang Y and Ma Q and Han L and Guo L},
year = {2026},
journal = {Food chemistry: X},
doi = {10.1016/j.fochx.2026.104633},
url = {https://doi.org/10.1016/j.fochx.2026.104633}
}RIS
TY - JOUR TI - Insights into the effects of different drying methods on the flavor quality of Boletus edulis based on E-nose and Maillard reaction. AU - Wu G AU - Du R AU - Yang L AU - Wang Y AU - Ma Q AU - Han L AU - Guo L PY - 2026 JO - Food chemistry: X DO - 10.1016/j.fochx.2026.104633 UR - https://doi.org/10.1016/j.fochx.2026.104633 ER -
APA
G, W., R, D., L, Y., Y, W., Q, M., L, H., & L, G. (2026). Insights into the effects of different drying methods on the flavor quality of Boletus edulis based on E-nose and Maillard reaction.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.104633
Source records
- pubmed · retrieved 2026-11-10T11:42:10.918Z