Volatile composition and sensory profile of shiitake mushrooms as affected by drying method-Reference-Cited by-同舟云学术

Volatile composition and sensory profile of shiitake mushrooms as affected by drying method

Published:2017-10-04 Issue:4 Volume:98 Page:1511-1521
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Politowicz Joanna¹^ORCID,Lech Krzysztof²,Lipan Leontina³,Figiel Adam²,Carbonell-Barrachina Ángel A³

Affiliation:

1. The Faculty of Food Science, Department of Chemistry; Wrocław University of Environmental and Life Sciences; Wrocław Poland

2. Institute of Agricultural Engineering; Wrocław University of Environmental and Life Sciences; Wrocław Poland

3. Research Group ‘Food Quality and Safety’, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela (EPSO); Universidad Miguel Hernández de Elche (UMH), Orihuela; Alicante Spain

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

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