Citation: | FU Ruiqing, WANG Juan, GUO Yanyin, et al. Suitable Cooking Time of Morchella Soup Based on GC-MS and Amino Acid Analysis[J]. Science and Technology of Food Industry, 2022, 43(16): 290−297. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110099. |
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