Effects of Storage Temperature on the Postharvest Quality and Volatile Flavor Components of Stropharia rugoso-annulata
To verify the effect of storage temperature on the preservation of Stropharia rugoso-annula, fresh Stropharia rugoso-annulata was stored at different temperatures (0, 15 ℃) for 12 days, and the cap opening rate, decay rate, weight loss rate, color, hardness, chewiness and volatile flavor compounds w...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-06-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022070297 |