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机译:不同烹调方法对蘑菇汤的风味成分的影响
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi-214122, Jiangsu Province, China;
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi-214122, Jiangsu Province, China;
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi-214122, Jiangsu Province, China;
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi-214122, Jiangsu Province, China;
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi-214122, Jiangsu Province, China;
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi-214122, Jiangsu Province, China;
cooking method; flavour compound; headspace solid phase microextraction; gas chromatography-olfactometry dilution analysis; mushroom soup;
机译:在双孢蘑菇栽培中增加水凝胶剂量的应用效率。双孢蘑菇(Lange)唱歌。英巴赫效率使用增加剂量的水凝胶培养双孢蘑菇(兰芝)。因巴赫
机译:食用菌蘑菇双孢蘑菇(Lange)的体外抗氧化活性和体内抗缺氧活性。柴达姆
机译:食用蘑菇双孢蘑菇(Lange)的体外抗氧化活性和体内抗缺氧活性。柴达姆
机译:通过改进的空气分配方法改善姬松茸蘑菇质量
机译:里氏木霉与栽培蘑菇双孢蘑菇(Lange)imbach的病因和流行病学。
机译:食用蘑菇双孢蘑菇(Lange)的体外抗氧化活性和体内抗缺氧活性。柴达木
机译:不同产卵基材对按钮蘑菇生产的影响姬松茸(Lange),唱歌