Effects of Different Stir-Fry Conditions on the Flavor of Agaricus bisporus in Ready-to-Eat Dishes

MA GaoXing,TAO TianYi,PEI Fei,FANG DongLu,ZHAO LiYan,HU QiuHui

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Scientia Agricultura Sinica ›› 2022, Vol. 55 ›› Issue (3) : 575-588. DOI: 10.3864/j.issn.0578-1752.2022.03.012
FOOD SCIENCE AND ENGINEERING

Effects of Different Stir-Fry Conditions on the Flavor of Agaricus bisporus in Ready-to-Eat Dishes

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2022, 55(3): 575-588 https://doi.org/10.3864/j.issn.0578-1752.2022.03.012

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