Grey Correlation Analysis of Drying Characteristics and Quality of Hypsizygus marmoreus (Crab-Flavoured Mushroom) By-Products

The physical properties and nutritional quality of H. marmoreus by-products (HMB) dried by different methods were comprehensively evaluated by a rigorous statistical method of grey correlation analysis. The results indicated that different drying methods had significant impacts on the characteristic...

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Detalles Bibliográficos
Autores principales: Lai, Pufu, Xiao, Zheng, Li, Yibin, Tang, Baosha, Wu, Li, Weng, Minjie, Sun, Junzheng, Chen, Junchen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10647338/
https://www.ncbi.nlm.nih.gov/pubmed/37959812
http://dx.doi.org/10.3390/molecules28217394

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10647338/
https://www.ncbi.nlm.nih.gov/pubmed/37959812
http://dx.doi.org/10.3390/molecules28217394

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