Article Versions Notes

Hou F, Song S, Cui W, Yu Z, Gong Z, Wang Y, Wang W. Flavor Improvement of Maillard Reaction Intermediates Derived from Enzymatic Hydrolysates of Oudemansiella raphanipes Mushroom. Foods. 2024; 13(11):1688. https://doi.org/10.3390/foods13111688

Hou, Furong, Shasha Song, Wenjia Cui, Zipeng Yu, Zhiqing Gong, Yansheng Wang, and Wenliang Wang. 2024. "Flavor Improvement of Maillard Reaction Intermediates Derived from Enzymatic Hydrolysates of Oudemansiella raphanipes Mushroom" Foods 13, no. 11: 1688. https://doi.org/10.3390/foods13111688

Hou, F., Song, S., Cui, W., Yu, Z., Gong, Z., Wang, Y., & Wang, W. (2024). Flavor Improvement of Maillard Reaction Intermediates Derived from Enzymatic Hydrolysates of Oudemansiella raphanipes Mushroom. Foods, 13(11), 1688. https://doi.org/10.3390/foods13111688