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  1. 1
    Evaluation of umami taste components of mushroom (Suillus granulatus) of different grades prepared by different drying methods

    Evaluation of umami taste components of mushroom (Suillus granulatus) of different grades prepared by different drying methods by Xiuhong Zhao, Yunyun Wei, Xue Gong, Heran Xu, Guang Xin

    Published 2020-06-01
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  2. 2
    Volatile components, total phenolic compounds, and antioxidant capacities of worm-infected Gomphidius rutilus

    Volatile components, total phenolic compounds, and antioxidant capacities of worm-infected Gomphidius rutilus by Libin Sun, Wei He, Guang Xin, Pengju Cai, Yin Zhang, Zhiyong Zhang, Yunyun Wei, Bingxin Sun, Xiaowen Wen

    Published 2018-06-01
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