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Non-volatile taste components of several cultivated mushrooms

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Drying Behaviour and Change in Colour and Textural Properties of Mushroom During Drying

(2012) Tarsem Chand Mittal et al.   International Journal of Food Engineering

Bitter Taste Inhibiting Agents for Whey Protein Hydrolysate and Whey Protein Hydrolysate Beverages

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Effect of different cooking methods on the flavour constituents of mushroom (Agaricus bisporus (Lange) Sing) soup

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Analysis of free amino acids in Chinese teas and flower of tea plant by high performance liquid chromatography combined with solid-phase extraction

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Effect of air temperature on drying kinetics and quality characteristics of osmo-treated jumbo squid (Dosidicus gigas)

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Non-volatile taste components of Agaricus blazei, Agrocybe cylindracea and Boletus edulis

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