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Effect of different drying temperatures on the rehydration of the fruiting bodies of Yu Muer (Auricularia cornea) and screening of browning inhibitors
In this study, the color of the dry fruiting bodies, fresh weight (FW): dry weight (DW) ratio, amino acids, and total phenolics, which are of nutritional or commercial interest, were compared among different drying temperature treatments. The effect of rehydration methods and color protection reagen...
में बचाया:
| में प्रकाशित: | Food Sci Nutr |
|---|---|
| मुख्य लेखकों: | , , , , , , , |
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
John Wiley and Sons Inc.
2020
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| विषय: | |
| ऑनलाइन पहुंच: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7684618/ https://ncbi.nlm.nih.gov/pubmed/33282256 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1891 |
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