基于游离氨基酸的组分及特征比较四种食用菌与四种果蔬的营养与风味特征
Comparison of nutritional and flavor characteristics between four edible fungi and four fruits and vegetables based on components and characteristics of free amino acids
基于游离氨基酸的组分及特征比较四种食用菌与四种果蔬的营养与风味特征 |
| 段静怡, 李自燕, 李建, 宋寒冰, 傅俊生, 谢宝贵, 朱坚, 陶永新 |
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Comparison of nutritional and flavor characteristics between four edible fungi and four fruits and vegetables based on components and characteristics of free amino acids |
| DUAN Jing-Yi, LI Zi-Yan, LI Jian, SONG Han-Bing, FU Jun-Sheng, XIE Bao-Gui, ZHU Jian, TAO Yong-Xin |
| 图3 八种供试样品的聚类分析图 |
| Fig. 3 Analysis of the clustering of eight test samples. |
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