GC-IMS-Based Volatile Characteristic Analysis of <i>Hypsizygus marmoreus</i> Dried by Different Methods

Gas chromatography–ion mobility spectroscopy (GC-IMS) was used to analyze the volatile components in dried <i>Hypsizygus marmoreus</i> of different drying methods, including hot air drying (HAD), heat pump drying (HPD), heated freeze-drying (HFD), and unheated freeze-drying (UFD). A total of 116 sig...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Pufu Lai, Longxiang Li, Yingying Wei, Junzheng Sun, Baosha Tang, Yanrong Yang, Junchen Chen, Li Wu
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2024-04-01
Schriftenreihe:	Foods
Schlagworte:	<i>Hypsizygus marmoreus</i> GC-IMS volatile flavor drying method
Online-Zugang:	https://www.mdpi.com/2304-8158/13/9/1322
Tags:	Tag hinzufügen Keine Tags, Fügen Sie das erste Tag hinzu!