Order Article Reprints

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

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

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