Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms

Published 2016 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms
Authors
Keywords
Free amino acid, Microwave vacuum drying, Polysaccharides, Shiitake mushrooms, Volatile compounds
Journal
FOOD CHEMISTRY
Volume 197, Issue -, Pages 714-722
Publisher
Elsevier BV
Online
2015-11-10
DOI
10.1016/j.foodchem.2015.11.029

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.