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期刊名称

lwt-food science and technology(1)

关键词

mushroom; dry techniques; aroma; texture; taste(1)

作者

Liu, Qin AND Cui, Xiao AND Zhang, Yuting AND Kong, Weili AND Bau, Tergun AND Jin, Rongxian(0)

机构

henan acad agr sci, inst plant nutr agr resources & environm sci, zhengzhou 450002, peoples r china(1)
inner mongolia agr univ, anim husb fishery & biol expt res ctr, inner mongolia agr, hohhot 010019, peoples r china(1)
xinxiang acad agr sci, inst edible fungi, xinxiang 453000, peoples r china(1)

年份

2022(1)

科研产出

条件:

资源类型: 外文期刊

作者:Liu, Qin(精确检索)

作者:Cui, Xiao(精确检索)

作者:Zhang, Yuting(精确检索)

作者:Kong, Weili(精确检索)

作者:Bau, Tergun(精确检索)

作者:Jin, Rongxian(精确检索)

排序方式：

1Comparison of different drying techniques for shiitake mushroom (Lentinus edodes): Changes in volatile compounds, taste properties, and texture qualities

作者： Liu, Qin; Cui, Xiao; Zhang, Yuting; Kong, Weili; Bau, Tergun; Jin, Rongxian; SCI

机构： Henan Acad Agr Sci, Inst Plant Nutr Agr Resources & Environm Sci, Zhengzhou 450002, Peoples R China; Inner Mongolia Agr Univ, Anim Husb Fishery & Biol Expt Res Ctr, Inner Mongolia Agr, Hohhot 010019, Peoples R China; Xinxiang Acad Agr Sci, Inst Edible Fungi, Xinxiang 453000, Peoples R China;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Mushroom; Dry techniques; Aroma; Texture; Taste

年份：2022