Comprehensive Characterization and Comparison of Aroma Profiles of <i>Tricholoma matsutake</i> Soup During the Cooking Process by HS-GC-IMS and HS-SPME-GC-MS
Many scholars have studied <i>Tricholoma matsutake</i> soup, but there are relatively few studies exploring the aroma changes during its cooking process using different detection methods. The aroma of <i>T. matsutake</i> soup was analyzed and compared using electronic nose (E-nose) analysis, headspa...
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| Главные авторы: | , , , , , , , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
MDPI AG
2025-04-01
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| Серии: | Foods |
| Предметы: | |
| Online-ссылка: | https://www.mdpi.com/2304-8158/14/9/1478 |
| Метки: |
Нет меток, Требуется 1-ая метка записи!
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