Work

Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat

Year: 2013

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2013.03.018

Authors: Maria Dermiki, Natalie Phanphensophon, Donald S. Mottram, Lisa Methven

Institution: University of Reading

Language: English

Topic: Fungal Biology and Applications

Subfield: Pharmacology (medical)

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2067146751

FWCI: 3.119

Cites: 26

Cited by: 218

Related to: 10