Volatile aroma components, particularly glucosinolate products, of cooked edible mushroom (Agaricus bisporus) and cooked dried mushroom
- 1 January 1983
- journal article
- research article
- Published by Elsevier in Phytochemistry
- Vol. 22 (3), 705-709
- https://doi.org/10.1016/s0031-9422(00)86966-6
Abstract
No abstract availableKeywords
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