Effects of the Drying Methods on Physical and Physicochemical Indicators, Antioxidant Activity, and Volatile Flavor Compounds of Bachu Mushrooms
To investigate the effects of different drying methods on the physicochemical properties, antioxidant activity, and volatile flavor compounds of Bactchu mushrooms, three drying methods including hot air drying (HAD), vacuum freeze drying (VFD), and natural drying (ND) were employed. The whiteness, r...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | Chinese |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-07-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024100026 |
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