Effects of Drying Methods on Taste Components and Flavor Characterization of Cordyceps militaris

The influences of four drying methods (hot air drying (HAD), vacuum freeze drying (VFD), vacuum drying (VD) and intermittent microwave combined with hot air drying (MW-HAD)) on the taste profile and flavor characteristic of Cordyceps militaris were investigated. MW-HAD samples had the highest levels...

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Detalles Bibliográficos
Autores principales: Zhang, Man, Xing, Suhui, Fu, Cuncun, Fang, Fan, Liu, Jun, Kan, Juan, Qian, Chunlu, Chai, Qingqing, Jin, Changhai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9735880/
https://www.ncbi.nlm.nih.gov/pubmed/36496741
http://dx.doi.org/10.3390/foods11233933

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9735880/
https://www.ncbi.nlm.nih.gov/pubmed/36496741
http://dx.doi.org/10.3390/foods11233933

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