Effects of Different Drying Methods on the Structure and Quality of Pleurotus eryngii

In order to explore the effects of different drying methods on the microstructure and quality of dried products of Pleurotus eryngii, five methods were selected to dry the dried products: Hot air drying, microwave vacuum drying, intermittent microwave vacuum drying, hot air-microwave combined drying...

書誌詳細
出版年:	Shipin gongye ke-ji
第一著者:	Jiankai CHEN
フォーマット:	論文
言語:	中国語
出版事項:	The editorial department of Science and Technology of Food Industry 2023-12-01
主題:	pleurotus eryngii drying methods tissue structure amino acid polysaccharide
オンライン･アクセス:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023050128

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