Xie, L.; Guo, S.; Rao, H.; Lan, B.; Zheng, B.; Zhang, N.
Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom (Agaricus bisporus) across Various Cooking Methods. Foods 2024, 13, 685.
https://doi.org/10.3390/foods13050685
AMA Style
Xie L, Guo S, Rao H, Lan B, Zheng B, Zhang N.
Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom (Agaricus bisporus) across Various Cooking Methods. Foods. 2024; 13(5):685.
https://doi.org/10.3390/foods13050685
Chicago/Turabian Style
Xie, Limei, Shaoli Guo, Hongting Rao, Bingying Lan, Baodong Zheng, and Ningning Zhang.
2024. "Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom (Agaricus bisporus) across Various Cooking Methods" Foods 13, no. 5: 685.
https://doi.org/10.3390/foods13050685
APA Style
Xie, L., Guo, S., Rao, H., Lan, B., Zheng, B., & Zhang, N.
(2024). Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom (Agaricus bisporus) across Various Cooking Methods. Foods, 13(5), 685.
https://doi.org/10.3390/foods13050685