Effect of Different Drying Methods on the Umami Taste Components of Suillus granulatus Based on Chemical Analysis and Electronic Tongue Sensory Evaluation
WEI Yunyun, GONG Xue, XIN Guang, ZHANG Xiaoyu, YU Xiaodan, YANG Zhen, SUN Bingxin, MENG Xianjun
FOOD SCIENCE . 2018, (18): 192 -198 .  DOI: 10.7506/spkx1002-6630-201818030