Impact of post‐harvest processing or thermal dehydration on physiochemical, nutritional and sensory quality of shiitake mushrooms-Reference-Cited by-同舟云学术

Impact of post‐harvest processing or thermal dehydration on physiochemical, nutritional and sensory quality of shiitake mushrooms

Published:2021-03-30 Issue:3 Volume:20 Page:2560-2595
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Subramaniam Shankar¹^ORCID,Jiao Shunshan¹,Zhang Zhentao²,Jing Pu¹^ORCID

Affiliation:

1. Shanghai Food Safety and Engineering Technology Research Center, Key Laboratory of Urban Agriculture, Ministry of Agriculture, Bor S. Luh Food Safety Research Centre, School of Agriculture & Biology Shanghai Jiao Tong University Shanghai China

2. Technical Institute of Physics and Chemistry CAS Beijing China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12738

Reference140 articles.

1. Application of electrolyzed water for improving postharvest quality of mushroom

2. Food Irradiation for Mushrooms: A Review

3. Influence of modified atmosphere packaging on sensory quality of shiitake mushrooms

4. Influence of temperature on respiration rate of shiitake mushrooms under air and 15% O2;Antmann G.;Fresh Produce,2008

5. Sensory shelf life of shiitake mushrooms stored under passive modified atmosphere

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