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...

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Bibliografiske detaljer
Udgivet i:Food Sci Nutr
Main Authors: Chen, Yanqi, Lv, Zhiwen, Liu, Zhirun, Li, Xiao, Li, Changtian, Sossah, Frederick Leo, Song, Bing, Li, Yu
Format: Artigo
Sprog:Inglês
Udgivet: John Wiley and Sons Inc. 2020
Fag:
Original Research
Online adgang: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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