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    Changes in Volatile Compounds and Sensory Properties of Chicken with <i>Armillaria mellea</i> During the Pressure-Cooking Process

    Changes in Volatile Compounds and Sensory Properties of Chicken with <i>Armillaria mellea</i> During the Pressure-Cooking Process by Xiaolan Dong, Chuntao Xia, Hongxiu Fan, Xu Zhang, Tong Sun, Zhiyu Wang, Tingting Liu

    Published 2025-01-01
    Subjects: “…gas chromatography–mass spectrometry (GC-MS)…”
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