Nutritional Composition, Odor‐Contributing Volatile Compounds, and Antioxidant Capacity of the Wild Edible Mushroom Entoloma clypeatum.
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| Title: | Nutritional Composition, Odor‐Contributing Volatile Compounds, and Antioxidant Capacity of the Wild Edible Mushroom Entoloma clypeatum. |
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| Authors: | Wang, Cuiduan1 (AUTHOR), Li, Zhuang1 (AUTHOR), Yang, Xiaomin1 (AUTHOR), Lv, Jianhua1 (AUTHOR) lvjianhua@hebtu.edu.cn, Zhang, Jinxiu1 (AUTHOR) zhangjinxiu@hebtu.edu.cn |
| Source: | Food Science & Nutrition. Jun2026, Vol. 14 Issue 6, p1-13. 13p. |
| Database: | Academic Search Ultimate |
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