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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
    Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup

    Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup by Haining Guan, Xiaojun Xu, Chunmei Feng, Yanli Tian, Dengyong Liu, Xiaoqin Diao

    Published 2024-02-01
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