Effects of different drying methods on the quality and volatile flavor components of Stropharia rugosoannulata

Effects of different drying methods on the quality and volatile flavor components of Stropharia rugosoannulata

Objective: This study aims to investigate the effect of different drying methods on the drying characteristics and volatile flavor of <i>Stropharia rugosoannulata </i>as raw material. Methods： The fresh <i>S.rugosoannulata </i>was dried by freeze-drying, heat pump drying, hot...

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Bibliographic Details
Main Authors: WU Kunlong, LI Yanpo, LIU Biao, CHEN Zhilong, XU Yangli
Format: Article
Language:English
Published: The Editorial Office of Food and Machinery 2024-03-01
Series:Shipin yu jixie
Subjects:
stropharia rugosoannulata
drying method
nutritional components
polysaccharide
volatile flavor
Online Access:http://www.ifoodmm.com/spyjxen/article/abstract/20240225

Internet

http://www.ifoodmm.com/spyjxen/article/abstract/20240225

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