Changes in Aroma Profile of Shiitake Mushroom (Lentinus edodes) during Different Stages of Hot Air Drying

To clarify the changes in the aroma characteristics of shiitake mushrooms (Lentinus edodes) during hot-air drying, volatile compounds of L. edodes were analyzed using sensory evaluation, electronic nose, and purge and trap combined with gas chromatography-mass spectrometry (PT-GC-MS) at different ti...

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Detaylı Bibliyografya
Yayımlandı:Foods
Asıl Yazarlar: Qin, Lei, Gao, Jing-Xuan, Xue, Jia, Chen, Dong, Lin, Song-Yi, Dong, Xiu-Ping, Zhu, Bei-Wei
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: MDPI 2020
Konular:
Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC7230619/
https://ncbi.nlm.nih.gov/pubmed/32272549
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9040444
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