Widely Targeted Metabolomics Analysis of the Changes to Key Non-volatile Taste Components in Stropharia rugosoannulata Under Different Drying Methods

Stropharia rugosoannulata is an extremely perishable edible fungi product, and drying can delay its deterioration, however, drying will affect its flavor, especially the non-volatile taste substances dominated by amino acids, nucleotides, organic acids and carbohydrates. Currently, which drying meth...

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Detalles Bibliográficos
Autores principales: Liu, Yi, Meng, Fangbo, Tang, Pengyu, Huang, Daomei, Li, Qixing, Lin, Mao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9161365/
https://www.ncbi.nlm.nih.gov/pubmed/35662941
http://dx.doi.org/10.3389/fnut.2022.884400

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9161365/
https://www.ncbi.nlm.nih.gov/pubmed/35662941
http://dx.doi.org/10.3389/fnut.2022.884400

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