Comparison of Volatile Flavor Components in Four Kinds of Chinese Fermented Black Soybeans (Glycine max (L.) Merrill) by HS-SPME-GC/MS and Chemometrics

Agaricus blazei

Immune support

SpeciesAlmond Mushroom, ABM

JournalFood Science and Technology Research

Year2011

Metadata-grounded summary

Article summary

Metadata-grounded summary: This journal article indexes research on Agaricus blazei in Food Science and Technology Research in 2011. MycoData maps the paper to immune support based on its title, species context, article metadata, and study classification.

Citation

Zuo-bing XIAO Zong-yu SUN Tao FENG Huai-xiang TIAN Yun-wei NIU Hai-yan YU Xiao-ming ZHANG Shuang-shuang MA (2011). Comparison of Volatile Flavor Components in Four Kinds of Chinese Fermented Black Soybeans (Glycine max (L.) Merrill) by HS-SPME-GC/MS and Chemometrics. Food Science and Technology Research https://doi.org/10.3136/fstr.17.319

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