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  1. 1
    Comparison of different drying processes of Morchella sextelata: Changes in volatile and non-volatile components, color and texture

    Comparison of different drying processes of Morchella sextelata: Changes in volatile and non-volatile components, color and texture by Yaxuan Liao, Mengdi Xin, Hao Dong, Yuxing Liu, Lingling Li, Xinyong Guo, Shaobo Cheng, Guogang Chen

    Published 2025-01-01
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  2. 2
    A modern scientific perspective on the flavor and functional properties of diverse teas in traditional cuisine “tea-flavored fish”: From macroscopic quality to microscopic variations

    A modern scientific perspective on the flavor and functional properties of diverse teas in traditional cuisine “tea-flavored fish”: From macroscopic quality to microscopic variatio... by Wenxia Wang, Kun Liu, Chunlong Liu, Bei Yang, Hao Dong, Wenzhen Liao, Xingfen Yang, Qi He

    Published 2025-01-01
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