Effects of drying methods on colour, amino acids, phenolic profile, microstructure and volatile aroma components of Boletus aereus slices
Author:
Affiliation:
1. School of Advanced Agriculture and Bioengineering Yangtze Normal University Chongqing 408100 People’s Republic of China
2. College of Food Science Southwest University Chongqing 400715 People’s Republic of China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15825
Reference48 articles.
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