Research progress of mushroom sauce

doi:10.13652/j.spjx.1003.5788.2022.90215

Home > Archive>Volume , Issue 11, 2022 >225-229. DOI:10.13652/j.spjx.1003.5788.2022.90215

Research progress of mushroom sauce
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                        10.13652/j.spjx.1003.5788.2022.90215
                    
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Abstract:

This review summarized the research achievements of mushroom sauce in recent years, from the aspects of raw and auxiliary materials selection, formula, and process research, analysis and testing, existing problems, and prospected the raw material quality and nutrition safety detection.

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陈静,唐浩国,王嘉康,等.香菇酱研究进展[J].食品与机械英文版,2022,(11):225-229.

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Online: December 15,2022
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