Changes of Volatile Flavor Components in Hypsizygus marmoreus Packaged with Nano-film during Storage

被引：0
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作者：
He, Kui [1 ]
Yun, Jianmin [1 ]
Bi, Yang [1 ]
Wang, Rui [1 ]
Mao, Yongqiang [1 ]
Wu, Shujuan [1 ]
机构：
[1] College of Food Science and Engineering, Gansu Agricultural University, Lanzhou,730070, China
来源：
Shipin Kexue/Food Science | 2021年 / 42卷 / 20期
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页码：160 / 166
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