Formation of key aroma compounds in Agrocybe aegerita during hot air drying: Amino acids and reducing sugars identified as flavor precursors
Fan Yang, Erbao Chen, Anzhen Fu, Ye Liu, Shuang Bi
Topics & Concepts
AromaFlavorChemistryFood scienceChromatographyFungal Biology and ApplicationsPhytochemicals and Antioxidant ActivitiesFermentation and Sensory Analysis