The Effects of Different Postharvest Drying Temperatures on the Volatile Flavor Components and Non-Volatile Metabolites of <i>Morchella sextelata</i>
True morels (<i>Morchella</i> spp.) are renowned for their aroma and taste, and hot air drying is widely used to extend the shelf life of harvested morels. However, the effects of different drying temperatures on volatile flavor compounds and non-volatile metabolites in the morel are poo...
| Published in: | Horticulturae |
|---|---|
| Main Authors: | , , , , , |
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-07-01
|
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-7524/10/8/812 |