Comparative Analysis of Flavor Characteristics in Dried Hypsizygus marmoreus By-Products Using Different Drying Methods by Gas Chromatography-Ion Mobility Spectrometry (GC-IMS)

LI Longxiang, WU Li, SUN Junzheng, WEI Yingying, CHEN Junchen, LAI Pufu

Journal of Nuclear Agricultural Sciences ›› 2025, Vol. 39 ›› Issue (10) : 2171-2182.

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Journal of Nuclear Agricultural Sciences ›› 2025, Vol. 39 ›› Issue (10) : 2171-2182. DOI: 10.11869/j.issn.1000-8551.2025.10.2171
Food Irradiation·Food Science

Comparative Analysis of Flavor Characteristics in Dried Hypsizygus marmoreus By-Products Using Different Drying Methods by Gas Chromatography-Ion Mobility Spectrometry (GC-IMS)

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 39(10): 2171-2182 https://doi.org/10.11869/j.issn.1000-8551.2025.10.2171

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