Development of flavor during drying and applications of edible mushrooms: A review-Reference-Cited by-同舟云学术

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Development of flavor during drying and applications of edible mushrooms: A review

Published:2021-02-04 Issue:11 Volume:39 Page:1685-1703
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Zhang Lihui¹²,Zhang Min¹³,Mujumdar Arun S.⁴

Affiliation:

1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China

2. International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China

3. Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, China

4. Department of Bioresource Engineering, McGill University, Montreal, QC, Canada

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2021.1875231

Reference138 articles.

1. Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)

2. Metabolic engineering in strawberry fruit uncovers a dormant biosynthetic pathway

3. Characterisation of genes encoding key enzymes involved in sugar metabolism of apple fruit in controlled atmosphere storage

4. Transcriptional control of strawberry ripening – two to tango

5. Fatty acids as precursors for aroma volatile biosynthesis in pre-climacteric and climacteric apple fruit

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