Effects of different drying treatments on the microstructure, free amino acids, volatile compounds and antioxidant activity of Flammulina velutipes root

Drying treatments are an effective method of preserving the beneficial properties of postharvest mushrooms. The effects of natural-air drying (ND), hot-air drying (HD), vacuum-freeze drying (FD), heat pump drying (HPD) and microwave-vacuum drying (MVD) on the microstructure, flavor- and health-relat...

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ग्रंथसूची विवरण

मुख्य लेखकों:	Mengxue Sun, Liying Ni, Yuhong Huang, Meilian Yang, Guiguang Cheng, Ming Zhang, Maoyu Wu, Chao Ma
स्वरूप:	Artigo
भाषा:	Inglês
प्रकाशित:	Elsevier 2023-06-01
श्रृंखला:	Food Chemistry: X
विषय:	Flammulina velutipes Drying methods Microstructure Flavor compounds Antioxidant activity
ऑनलाइन पहुंच:	http://www.sciencedirect.com/science/article/pii/S2590157523000986
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