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Three-Dimensional Appearance and Physicochemical Properties of Pleurotus eryngii under Different Drying Methods

This study investigated the effects of different drying methods on the drying characteristics, three-dimensional (3D) appearance, color, total polysaccharide content (TPC), antioxidant activity, and microstructure of Pleurotus eryngii slices. The drying methods included hot air drying (HAD), infrare...

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Detalles Bibliográficos
Autores principales:	Bai, Jun-Wen, Wang, Yu-Chi, Cai, Jian-Rong, Zhang, Lu, Dai, Yi, Tian, Xiao-Yu, Xiao, Hong-Wei
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217100/ https://www.ncbi.nlm.nih.gov/pubmed/37238817 http://dx.doi.org/10.3390/foods12101999

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