Comparison of Volatile Flavor Compounds from Seven Types of Spiced Beef by Headspace Solid-phase Microextraction Combined with Gas Chromatography-olfactometry-mass Spectrometry (HS-SPME-GC-O-MS)

Agaricus blazei

Immune support

SpeciesAlmond Mushroom, ABM

JournalFood Science and Technology Research

Year2020

Metadata-grounded summary

Article summary

Metadata-grounded summary: This journal article indexes research on Agaricus blazei in Food Science and Technology Research in 2020. MycoData maps the paper to immune support based on its title, species context, article metadata, and study classification.

Citation

Mingwu Zang Lan Wang Zheqi Zhang Kaihua Zhang Dan Li Xiaoman Li Shouwei Wang Shen Si Hongzhang Chen (2020). Comparison of Volatile Flavor Compounds from Seven Types of Spiced Beef by Headspace Solid-phase Microextraction Combined with Gas Chromatography-olfactometry-mass Spectrometry (HS-SPME-GC-O-MS). Food Science and Technology Research https://doi.org/10.3136/fstr.26.25

Open citation