Evaluation of umami taste components of mushroom (Suillus granulatus) of different grades prepared by different drying methods
Suillus granulatus is a valuable wild edible mushroom with a strong umami taste. Different grades of S. granulatus were dried by different methods, including natural air drying (ND), hot air drying (HAD), vacuum drying (VD), and freeze drying (FD). Results showed that VD samples of all grades had th...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Tsinghua University Press
2020-06-01
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| coleção: | Food Science and Human Wellness |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S221345302030135X |
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