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Variations in the key aroma and phenolic compounds of champignon (Agaricus bisporus) and oyster (Pleurotus ostreatus) mushrooms after two cooking treatments as elucidated by GC–MS-O and LC-DAD-ESI-MS/MS

Serkan Selli, Gamze Güçlü, Onur Sevindik, Haşim Kelebek

2021Food Chemistry85 citationsDOI

Topics & Concepts

OysterAgaricus bisporusMushroomPleurotus ostreatusFood scienceChemistryAromaBiologyFisheryFungal Biology and ApplicationsPhytochemicals and Antioxidant ActivitiesFermentation and Sensory Analysis
Variations in the key aroma and phenolic compounds of champignon (Agaricus bisporus) and oyster (Pleurotus ostreatus) mushrooms after two cooking treatments as elucidated by GC–MS-O and LC-DAD-ESI-MS/MS | Litcius