Volatile organic compounds, nutritional content, and antioxidant activities of morel mushrooms: Effects of different cooking treatments

International Journal of Gastronomy and Food Science 2026

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Authors: Fuyan Li, Qian Zhang, Yufeng Qin, Yongyu Guo, Ping Shao, Lei Guo, Qian Ma, Fangyu Fan

DOI: 10.1016/j.ijgfs.2026.101569

Cited by: 1

References: 47

Fields of Study & Subjects

Fungal Biology and Applications Silymarin and Mushroom Poisoning Polysaccharides and Plant Cell Walls

References 47