Effect of flavor characteristics and salt reduction and flavor enhancement of three edible fungi by Nano-pulverization
Objective: This study aimed to optimize the processing technology of edible fungi and evaluate its application potential as flavoring agents in the food industry. Methods: The content of non-volatile flavor components of the samples was determined by ion chromatography and high-performance liquid ch...
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| 主要な著者: | , , , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
The Editorial Office of Food and Machinery
2024-01-01
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| シリーズ: | Shipin yu jixie |
| 主題: | |
| オンライン･アクセス: | http://www.ifoodmm.com/spyjxen/article/abstract/20240105 |
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