Yao, F.; Gao, H.; Yin, C.-M.; Shi, D.-F.; Fan, X.-Z.
Effect of Different Cooking Methods on the Bioactive Components, Color, Texture, Microstructure, and Volatiles of Shiitake Mushrooms. Foods 2023, 12, 2573.
https://doi.org/10.3390/foods12132573
AMA Style
Yao F, Gao H, Yin C-M, Shi D-F, Fan X-Z.
Effect of Different Cooking Methods on the Bioactive Components, Color, Texture, Microstructure, and Volatiles of Shiitake Mushrooms. Foods. 2023; 12(13):2573.
https://doi.org/10.3390/foods12132573
Chicago/Turabian Style
Yao, Fen, Hong Gao, Chao-Min Yin, De-Fang Shi, and Xiu-Zhi Fan.
2023. "Effect of Different Cooking Methods on the Bioactive Components, Color, Texture, Microstructure, and Volatiles of Shiitake Mushrooms" Foods 12, no. 13: 2573.
https://doi.org/10.3390/foods12132573
APA Style
Yao, F., Gao, H., Yin, C.-M., Shi, D.-F., & Fan, X.-Z.
(2023). Effect of Different Cooking Methods on the Bioactive Components, Color, Texture, Microstructure, and Volatiles of Shiitake Mushrooms. Foods, 12(13), 2573.
https://doi.org/10.3390/foods12132573