Effects of Atmospheric and High-pressure Cooking on Flavor Compounds in Agaricus bisporus
This study explored the influence of pressure on the flavor quality of the aqueous extract of Agaricus bisporus. By comparing the processes of boiling under normal pressure (BO) and boiling under high-pressure (PO), the effect of pressure differences on flavor substances was analyzed. The results sh...
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| Main Authors: | , , , |
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| Format: | Artigo |
| Language: | Chinês |
| Published: |
The editorial department of Science and Technology of Food Industry
2026-07-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025010125 |
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