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The effect of different cooking methods on the flavour of mushroom soup was assessed. The results indicated that the levels of free amino acids and 5’‐nucleotides in the microwaved mushroom soup were (P < 0.05) higher than those in boiled and autoclaved mushroom soup. The number of volatile compounds identified in the boiled mushroom soup was (P < 0.05) higher than those in autoclaved and microwaved...
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