Properties of Maillard Reaction Products from Stropharia rugosoannulata Polysaccharides and Proteins and Optimization of the Semi-Dry Process

LIU Haixin, YANG Yupeng, LI Xiao, HUANG Shucheng, MA Bingji, WANG Li

PDF(2028 KB)
Welcome to 《Acta Edulis Fungi》
Acta Edulis Fungi
Acta Edulis Fungi ›› 2026 , Vol. 33 ›› Issue (04) : 93-104. DOI: 10.16488/j.cnki.1005-9873.2026.04.010

Properties of Maillard Reaction Products from Stropharia rugosoannulata Polysaccharides and Proteins and Optimization of the Semi-Dry Process

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2026 , 33 (04): 93-104 https://doi.org/10.16488/j.cnki.1005-9873.2026.04.010

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(2028 KB)

Accesses

Citation

Detail
Sections
Recommended
Copyright © 《Acta Edulis Fungi》

/

〈 〉