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Journal: FoodsVolume: 12Number: 2573
Article: Effect of Different Cooking Methods on the Bioactive Components, Color, Texture, Microstructure, and Volatiles of Shiitake Mushrooms
  • Authors:
  • Fen Yao1,
  • Hong Gao1 and
  • Xiu-Zhi Fan1,2,*
  • et al.
Link: https://www.mdpi.com/2304-8158/12/13/2573

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