Publication | Closed Access

Characterization of flavor frame in shiitake mushrooms (Lentinula edodes) detected by HS-GC-IMS coupled with electronic tongue and sensory analysis: Influence of drying techniques

Food ChemistryShiitake MushroomsElectronic TongueEngineeringFood AuthenticationBiochemistryFood AnalysisBioanalysisAnalytical ChemistryChromatographyFood ProcessingFood QualityFlavor FrameFood TechnologyBiomolecular EngineeringHealth Sciences