Comparison of key aroma active compounds in fresh and hot air dried Agaricus blazei by molecular sensory methods.
- DOI
- 10.1016/j.foodres.2026.120045
- Published
- 2026-07-14
- Container
- Food Res Int
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.120045,
title = {Comparison of key aroma active compounds in fresh and hot air dried Agaricus blazei by molecular sensory methods.},
author = {Jia Q and Dai Y and Chen R and Yang F and Liu Y and Bi S.},
year = {2026},
journal = {Food Res Int},
doi = {10.1016/j.foodres.2026.120045},
url = {https://doi.org/10.1016/j.foodres.2026.120045}
}RIS
TY - JOUR TI - Comparison of key aroma active compounds in fresh and hot air dried Agaricus blazei by molecular sensory methods. AU - Jia Q AU - Dai Y AU - Chen R AU - Yang F AU - Liu Y AU - Bi S. PY - 2026 JO - Food Res Int DO - 10.1016/j.foodres.2026.120045 UR - https://doi.org/10.1016/j.foodres.2026.120045 ER -
APA
Q, J., Y, D., R, C., F, Y., Y, L., & S., B. (2026). Comparison of key aroma active compounds in fresh and hot air dried Agaricus blazei by molecular sensory methods.. Food Res Int. https://doi.org/10.1016/j.foodres.2026.120045
Source records
- europe-pmc · retrieved 2026-09-26T06:39:47.855Z