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Cited article:

Physical, chemical, microbiological and organoleptic properties of flavor seasoning combination of palm mushroom (volvariella volvacea) and snakehead fish (channa striata) with drying temperature variation

H.N. Ramdani, Y. Yuwana, Budiyanto Budiyanto

E3S Web of Conf., 373 (2023) 04003

Published online: 2023-03-14

DOI: https://doi.org/10.1051/e3sconf/202337304003

This article has been cited by the following article(s):

The formation mechanism and regulation of the unique flavor in fried dough products

Fangshu Fan, Guifang Huang, David Julian McClements, Huichang Zhong, Liyi Chen, Qing Hong, Zhenmin Liu, Zhengyu Jin and Long Chen
Critical Reviews in Food Science and Nutrition 1 (2026)
https://doi.org/10.1080/10408398.2026.2667407