Article Versions Notes

Qin Y, Wang S, Chen H, Zhuang Y, Liu Q, Xiao S, Brennan C. Effect of Tricholoma matsutake Powder and Colored Rice Flour on Baking Quality and Volatile Aroma Compound of Cookie. Foods. 2025; 14(13):2182. https://doi.org/10.3390/foods14132182

Qin, Yuyue, Shu Wang, Haiyan Chen, Yongliang Zhuang, Qiuming Liu, Shanshan Xiao, and Charles Brennan. 2025. "Effect of Tricholoma matsutake Powder and Colored Rice Flour on Baking Quality and Volatile Aroma Compound of Cookie" Foods 14, no. 13: 2182. https://doi.org/10.3390/foods14132182

Qin, Y., Wang, S., Chen, H., Zhuang, Y., Liu, Q., Xiao, S., & Brennan, C. (2025). Effect of Tricholoma matsutake Powder and Colored Rice Flour on Baking Quality and Volatile Aroma Compound of Cookie. Foods, 14(13), 2182. https://doi.org/10.3390/foods14132182