Effects of Different Drying Methods on the Quality of Armillaria mellea Based on Physicochemical Properties, Nutritional Components, and Volatile Flavor

To systematically evaluate the processing adaptability of Armillaria mellea, this study compared the effects of four drying methods: natural drying (ND), hot air drying (HD), microwave drying (MD), and vacuum freeze drying (VFD) on its physicochemical properties, nutritional components, and volatile...

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Kaituhi matua:	YUAN Yongxu, LI Na, WANG Yiting, LI Ming, PEI Shichun, CUI Yanyan
Hōputu:	Artigo
Reo:	Inglês
I whakaputaina:	China Food Publishing Company 2026-07-01
Rangatū:	Shipin Kexue
Ngā marau:	armillaria mellea; drying methods; physicochemical properties; nutritional components; volatile compounds; correlation analysis
Urunga tuihono:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2026-47-13-026.pdf
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