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Effect of Different Drying Methods on the Quality and Nonvolatile Flavor Components of Oudemansiella raphanipes
Different drying methods affect the quality of foods. The aim of this study is to explore the effects of seven drying methods, including hot air drying at 60 °C and 80 °C, ultrasound-assisted hot air drying at 60 °C and 80 °C, microwave drying, vacuum microwave drying, and vacuum freeze-drying, on t...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914412/ https://www.ncbi.nlm.nih.gov/pubmed/36766204 http://dx.doi.org/10.3390/foods12030676 |