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Effects of drying temperature on umami taste and aroma profiles of mushrooms (Suillus granulatus).
Hou, Zhenshan; Wei, Yunyun; Sun, Libin; Xia, Rongrong; Xu, Heran; Li, Yunting; Feng, Yao; Fan, Wenli; Xin, Guang.
Affiliation
  • Hou Z; College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China.
  • Wei Y; College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China.
  • Sun L; College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China.
  • Xia R; College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China.
  • Xu H; College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China.
  • Li Y; College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China.
  • Feng Y; College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China.
  • Fan W; College of Horticulture, Shenyang Agricultural University, Shenyang, Liaoning, China.
  • Xin G; College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China.
J Food Sci ; 87(5): 1983-1998, 2022 May.
Article in En | MEDLINE | ID: mdl-35340024
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Volatile Organic Compounds / Odorants Type of study: Prognostic_studies Language: En Journal: J Food Sci Year: 2022 Document type: Article Affiliation country: China Country of publication: Estados Unidos
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Volatile Organic Compounds / Odorants Type of study: Prognostic_studies Language: En Journal: J Food Sci Year: 2022 Document type: Article Affiliation country: China Country of publication: Estados Unidos