AGRIS - International System for Agricultural Science and Technology

Comparative analysis of taste compounds in shiitake mushrooms processed by hot-air drying and freeze drying

2019

Yang, Xiao | Zhang, Yuyu | Kong, Yan | Zhao, Jing | Sun, Ying | Huang, Mingquan


Bibliographic information
International journal of food properties
ISSN 1094-2912
Publisher
Elsevier B.V.
Other Subjects
Shiitake mushroom; Taste compounds; Free amino acid; Organic acid; Hot-air drying; Taste
Language
English
Note
This work was supported by the the National Key R&D Program of China [2016YFD0400705]; the National Natural Science Foundation of China [31401604].
Type
Text; Journal Article

2024-02-27
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