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Effects of Ultra-High Pressure Synergistic Enzymatic Hydrolysis on Flavor of Stropharia rugoso-annulata

In this study, using gas chromatography-mass spectrometry (HS-SPME-GC-MS), electronic nose (E-nose), high performance liquid chromatography (HPLC), and electronic tongue (E-tongue) to analyze the effect of ultra-high pressure (UHP) synergistic enzymatic hydrolysis on the flavor compounds of enzymati...

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Detalles Bibliográficos
Autores principales:	Bao, Chenligen, Xin, Minghang, Su, Keyu, Guan, Chunbo, Wang, Dawei
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956958/ https://www.ncbi.nlm.nih.gov/pubmed/36832923 http://dx.doi.org/10.3390/foods12040848

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