Microwave freeze‐drying of button mushroom ( Agaricus bisporus ) based on non‐volatile taste components by controlling microwave power density-Reference-Cited by-同舟云学术

Microwave freeze‐drying of button mushroom ( Agaricus bisporus ) based on non‐volatile taste components by controlling microwave power density

Published:2021-11-10 Issue:1 Volume:57 Page:379-389
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Duan Xu¹^ORCID,Miao Junwei¹,Huang Luelue²^ORCID,Li Bin²

Affiliation:

1. College of Food & Bioengineering Henan University of Science and Technology Luoyang 471023 China

2. School of Applied Chemistry and Biotechnology Shenzhen Polytechnic Shenzhen Guangdong 518055 China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15382

Reference23 articles.

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2. Glutamate and the UMAMI taste: sensory, metabolic, nutritional and behavioural considerations. A review of the literature published in the last 10 years

3. Release of Nucleotides and Nucleosides during Yeast Autolysis: Kinetics and Potential Impact on Flavor

4. Combined Microwave-Vacuum and Freeze Drying of Carrot and Apple Chips

5. Comparative study on the effects and efficiencies of three sublimation drying methods for mushrooms;Duan X.;International Journal of Agricultural and Biological Engineering,2015

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