Yang, N.; Zhang, S.; Zhou, P.; Zhang, W.; Luo, X.; Cao, J.; Sun, D.
Analysis of Volatile Flavor Substances in the Enzymatic Hydrolysate of Lanmaoa asiatica Mushroom and Its Maillard Reaction Products Based on E-Nose and GC-IMS. Foods 2022, 11, 4056.
https://doi.org/10.3390/foods11244056
AMA Style
Yang N, Zhang S, Zhou P, Zhang W, Luo X, Cao J, Sun D.
Analysis of Volatile Flavor Substances in the Enzymatic Hydrolysate of Lanmaoa asiatica Mushroom and Its Maillard Reaction Products Based on E-Nose and GC-IMS. Foods. 2022; 11(24):4056.
https://doi.org/10.3390/foods11244056
Chicago/Turabian Style
Yang, Ning, Shasha Zhang, Pei Zhou, Weisi Zhang, Xiaoli Luo, Jingjing Cao, and Dafeng Sun.
2022. "Analysis of Volatile Flavor Substances in the Enzymatic Hydrolysate of Lanmaoa asiatica Mushroom and Its Maillard Reaction Products Based on E-Nose and GC-IMS" Foods 11, no. 24: 4056.
https://doi.org/10.3390/foods11244056
APA Style
Yang, N., Zhang, S., Zhou, P., Zhang, W., Luo, X., Cao, J., & Sun, D.
(2022). Analysis of Volatile Flavor Substances in the Enzymatic Hydrolysate of Lanmaoa asiatica Mushroom and Its Maillard Reaction Products Based on E-Nose and GC-IMS. Foods, 11(24), 4056.
https://doi.org/10.3390/foods11244056
