The impact of roasting and steaming on savory flavors contributed by amino acids, 5′-nucleotides, and volatiles in Agaricus bisporus mushrooms

M Davila, A Muniz, X Du - International Journal of Gastronomy and Food …, 2022 - Elsevier
Mushrooms have been used to enhance meat flavor, although studies regarding cooking
approach and mushroom type impact on savory flavors are limited. This study aimed to …
被引用次数：21 相关文章

The impact of roasting and steaming on savory flavors contributed by amino acids, 5′-nucleotides, and volatiles in Agaricus bisporus mushrooms

M Davila, A Muniz, X Du - International Journal of Gastronomy and Food …, 2022 - Elsevier
Mushrooms have been used to enhance meat flavor, although studies regarding cooking
approach and mushroom type impact on savory flavors are limited. This study aimed to …

[引用][C] The impact of roasting and steaming on savory flavors contributed by amino acids, 5′-nucleotides, and volatiles in Agaricus bisporus mushrooms

M Davila, A Muniz, X Du - 2022