Effects of different drying methods on the quality and volatile flavor components of Stropharia rugosoannulata
Objective: This study aims to investigate the effect of different drying methods on the drying characteristics and volatile flavor of <i>Stropharia rugosoannulata </i>as raw material. Methods： The fresh <i>S.rugosoannulata </i>was dried by freeze-drying, heat pump drying, hot air drying, and microwa...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
The Editorial Office of Food and Machinery
2024-03-01
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| Col·lecció: | Shipin yu jixie |
| Matèries: | |
| Accés en línia: | http://www.ifoodmm.com/spyjxen/article/abstract/20240225 |
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