Improved Retention of Mushroom Flavour in Microwave-Hot Air Drying-Reference-Cited by-同舟云学术

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Improved Retention of Mushroom Flavour in Microwave-Hot Air Drying

Published:1992 Issue: Volume: Page:249-256
ISSN:0167-4501
Container-title:Developments in Food Science
language:
Short-container-title:

Author:

CESARE L.F. DI,RIVA M.,SCHIRALDI A.

Publisher

Elsevier

Reference11 articles.

1. S. Van Straten and H. Maarse, Volatile Compounds in Food. Zeist: Division for Nutrition and Food Research, TNO, 1983

2. Beitrag zum Vorkommen von 1-Octen-3-ol*

3. The characterisation of some mushroom volatiles

4. Stereochemistry of the cleavage of the 10-hydroperoxide isomer of linoleic acid to 1-octen-3-ol by a hydroperoxide lyase from mushrooms (psalliota bispora)

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1. Microwave heating of water–ethanol mixtures;Journal of Thermal Analysis and Calorimetry;2021-10-09

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