Variations of nonvolatile taste components of mushrooms with different operating conditions and parameters from farm to fork
Mushroom is a sustainable food option and a meat substitute which yet needs some strategies to enhance sensory attributes. Especially, their taste characteristics (nonvolatile taste components: soluble sugars, organic acids, free amino acids, and 5'-nucleotides) can vary significantly due to op...
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| Main Authors: | , |
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| Other Authors: | |
| Format: | Article |
| Language: | English |
| Published: |
2023
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10356/170503 |
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| Institution: | Nanyang Technological University |
| Language: | English |