Author:
Du Jiaxin,Xi Jiapei,Chen Xiao,Sun Hailan,Zhong Lei,Zhan Qiping,Zhao Liyan
Funder
Priority Academic Program Development of Jiangsu Higher Education Institutions
Reference54 articles.
1. TBtools: an integrative toolkit developed for interactive analyses of big biological data;Chen;Mol. Plant,2020
2. Free-amino acid profiles of thua nao, a Thai fermented soybean;Dajanta;Food Chem.,2011
3. Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat;Dermiki;Food Chem.,2013
4. Water loss and partitioning of the oil fraction of mushroom chips using ultrasound-assisted vacuum frying;Devi;Food Biosci.,2020
5. Umami ingredient from shiitake (Lentinula edodes) by-products as a flavour enhancer in low-salt beef burgers: effects on physicochemical and technological properties;França;Food Sci. Tech.,2022