Comparative analysis of taste compounds in shiitake mushrooms processed by hot-air drying and freeze drying
Shiitake mushrooms were processed by hot-air drying (HD) and freeze-drying (FD) to investigate the taste compounds. The total free amino acids in HD samples treated at 60°C was the highest as compared to the other three dried samples. Although cysteine was not detected in fresh shiitake mushroom (FS...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2019-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2019.1628777 |