近日，省食用菌产业技术体系岗位专家、我院副院长冯翠萍教授团队在国际权威期刊《Food Frontiers》（中科院农林科学1区Top，影响因子6.7）发表了题为“Comparative Analysis of Intermediate and Advanced Maillard Reaction Products in Three Types of Commercial Edible Mushroom Products”的研究论文。