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

作者：Tianjie Nie, Yue Gao, Ya Gao, Wenqian Wang, Ziqiang Wang, Huiying Zhang, Haitao Chen, Shuqi Wang, Baoguo Sun · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.145155 · 被引用次数：12 · 研究领域：Meat and Animal Product Quality、Phytochemicals and Antioxidant Activities、Sensory Analysis and Statistical Methods