Effects of Different Drying Methods on the Nutrient and Flavor Substances in Lentinula edodes
In order to obtain suitable drying methods and provide high-quality raw materials for the storage and deep processing of Lentinula edodes (shiitake mushroom), the differences in eritadenine, purine, total sugar, protein, amino acid and flavor substances among fresh and four methods (vacuum freezing,...
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| Autori principali: | , , , , , , , |
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| Natura: | Artigo |
| Lingua: | Chinês |
| Pubblicazione: |
The editorial department of Science and Technology of Food Industry
2026-06-01
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| Serie: | Shipin gongye ke-ji |
| Soggetti: | |
| Accesso online: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025050137 |
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