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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Auteur principal:	YUAN Yongxu, LI Na, WANG Yiting, LI Ming, PEI Shichun, CUI Yanyan
Format:	Artigo
Langue:	Inglês
Publié:	China Food Publishing Company 2026-07-01
Collection:	Shipin Kexue
Sujets:	armillaria mellea; drying methods; physicochemical properties; nutritional components; volatile compounds; correlation analysis
Accès en ligne:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2026-47-13-026.pdf
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