Production of high sensory quality Shiitake mushroom (Lentinus edodes) by pulsed air-impingement jet drying (AID) technique

Author:

Luo Dongsheng,Wu Jihong,Ma Zhuo,Tang Peipei,Liao Xiaojun,Lao FeiORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

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2. Characterization of key aroma compounds in raw and roasted peas (Pisum sativum L.) by application of instrumental and sensory techniques;Bi;Journal of Agricultural and Food Chemistry,2020

3. Air impingement drying of digestate;Boy;Chemical Engineering Research & Design,2019

4. Colour change and kinetics of winter Jujube slices during pulsed air-jet impingement drying;Cao;Czech Journal of Food Sciences,2018

5. Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat;Dermiki;Food Chemistry,2013

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