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Volatiles and key odorants in the pileus and stipe of pine-mushroom (Tricholoma matsutake Sing.)
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Determination of differences in the nonvolatile metabolites of pine-mushrooms (Tricholoma matsutake sing.) according to different parts and heating times using H-1 NMR and principal component analysis
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JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, 200710
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Effect of supercritical carbon dioxide decaffeination on volatile components of green teas
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Differentiation of aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of different grades using gas chromatography-olfactometry and sensory analysis
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Metabolomic profiling of Cheonggukjang during fermentation by H-1 NMR spectrometry and principal components analysis
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Metabolomic discrimination of different grades of pine-mushroom (Tricholoma matsutake Sing.) using H-1 NMR spectrometry and multivariate data analysis
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Free radical-scavenging and inhibition of nitric oxide production by four grades of pine mushroom (Tricholoma matsutake Sing.)
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Study of volatile organic acids in freeze-dried Cheonggukjang formed during fermentation using SPME and stable-isotope dilution assay (SIDA)
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Effects of cosolvents on the decaffeination of green tea by supercritical carbon dioxide
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