Metabolomic insights into the dynamic changes of volatile and non-volatile compounds in Butyriboletus roseoflavus during vacuum drying
The dynamic changes in flavor and quality of Butyriboletus roseoflavus during vacuum drying at 60 °C were systematically characterized using sensory evaluation, colorimetry, targeted free amino acid analysis, and untargeted metabolomics. Fresh mushrooms exhibited bright color with predominant mushro...
Kaydedildi:
| Asıl Yazarlar: | , , , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Elsevier
2025-10-01
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| Seri Bilgileri: | Food Chemistry: X |
| Konular: | |
| Online Erişim: | http://www.sciencedirect.com/science/article/pii/S2590157525010739 |
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