Production of high sensory quality Shiitake mushroom (Lentinus edodes) by pulsed air-impingement jet drying (AID) technique Article

Luo, Dongsheng, Wu, Jihong, Ma, Zhuo et al. (2021). Production of high sensory quality Shiitake mushroom (Lentinus edodes) by pulsed air-impingement jet drying (AID) technique . FOOD CHEMISTRY, 341 10.1016/j.foodchem.2020.128290

International Collaboration

cited authors

  • Luo, Dongsheng; Wu, Jihong; Ma, Zhuo; Tang, Peipei; Liao, Xiaojun; Lao, Fei

authors

publication date

  • March 30, 2021

published in

keywords

  • AROMA
  • Aroma
  • COLOR-CHANGE
  • Chemistry
  • Chemistry, Applied
  • Dry techniques
  • Food Science & Technology
  • GC/O
  • IDENTIFICATION
  • KINETICS
  • Life Sciences & Biomedicine
  • Mushroom
  • NONVOLATILE
  • Nutrition & Dietetics
  • OLFACTOMETRY
  • Physical Sciences
  • SLICES
  • Science & Technology
  • Taste quality
  • VOLATILE COMPOUNDS

Digital Object Identifier (DOI)

publisher

  • ELSEVIER SCI LTD

volume

  • 341