Open AccessQuality and Volatile-Flavor Compound Characteristics of Hypsizigus marmoreus
Author(s) -
MyoungSu Park,
JoongHyun Park,
DeogHwan Oh
Publication year - 2011
Publication title -
korean journal of food preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.233
H-Index - 5
eISSN - 2287-7428
pISSN - 1738-7248
DOI - 10.11002/kjfp.2011.18.4.552
Subject(s) - flavor , quality (philosophy) , food science , chemistry , environmental science , physics , quantum mechanics
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