Concepedia

S. M. Muhutdinova

SM

3

Publications

92

Citations

3

H-Index

2009

Active since

Affiliations

Russian Academy of Sciences(Current)

Plekhanov Russian University of Economics

Institute of Biochemical Physics NM Emanuel

S. M. Muhutdinova is an author at Russian Academy of Sciences specializing in food chemistry, flavoromics, and food quality.

Top concepts

Publications per year

2009–2010

3

Publications

3

The composition of volatile components of cepe (Boletus edulis) and oyster mushrooms (Pleurotus ostreatus)

T. A. Misharina, S. M. Muhutdinova, G. G. Zharikova et al. · Applied Biochemistry and Microbiology · 2009 · 37 citations

Formation of flavor of dry champignons (Agaricus bisporus L.)

T. A. Misharina, S. M. Muhutdinova, G. G. Zharikova et al. · Applied Biochemistry and Microbiology · 2010 · 29 citations

[Formation of flavor of dry champignons (Agaricus bisporus)].

T. A. Misharina, S. M. Muhutdinova, G. G. Zharikova et al. · PubMed · 2010 · 26 citations

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