Work

Effects of thermal processing methods on the flavor profiles of king oyster mushroom pre-made dishes: A combined GC-IMS, HPLC, and intelligent sensory analysis

Year: 2026

Type: article

Source: Journal of Food Measurement & Characterization

DOI: 10.1007/s11694-026-04378-8

Authors: Jingjing Cao, Pei Zhou, Zhengqi Chen, Xiaoli Luo, Shasha Zhang, Ning Yang, Rong He, Rong Hua, Dafeng Sun

Institution: China Federation of Supply and Marketing Cooperatives

Language: English

Topic: Fungal Biology and Applications

Subfield: Pharmacology (medical)

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: green

Funder: Major Science and Technology Projects in Yunnan Province

OpenAlex ID: W7161122715

FWCI:

Cites: 38

Cited by:

Related to: 10