Effect of Different Pretreatment Methods on the Release of Flavor Substances from Hypsizygus marmoreus
LI Xue, FENG Tao, SONG Shiqing, ZHUANG Haining, ZHANG Wenhong, YAO Lingyun, SUN Min, XU Zhimin
FOOD SCIENCE . 2020, (10): 198 -205 .  DOI: 10.7506/spkx1002-6630-20190611-121