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Potential effect of key aroma-active compounds identified from fried white mushrooms (Agaricus bisporus L.) on

Tianjie Nie1, Yue Gao1, Ya Gao1

  • 1Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China.

Food Chemistry
|June 18, 2025
PubMed

Keywords:
Agaricus bisporusAroma-active compoundsElectroencephalographyFriedOdor-induced taste enhancementSaltiness perception

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