Aroma Retention of Cultivated Mushrooms (Agaricus bisporus) During the Freeze-drying Process-Reference-Cited by-同舟云学术

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Aroma Retention of Cultivated Mushrooms (Agaricus bisporus) During the Freeze-drying Process

Published:1993-12 Issue:6 Volume:26 Page:524-528
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Kompany E.,Rene F.

Publisher

Elsevier BV

Subject

Food Science

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Dynamic Changes in Volatile Flavor Compounds, Amino Acids, Organic Acids, and Soluble Sugars in Lemon Juice Vesicles during Freeze-Drying and Hot-Air Drying;Foods;2022-09-15

2. Impact of freeze‐drying conditions on the sensory perception of a freeze‐dried orange snack;Journal of the Science of Food and Agriculture;2021-02-09

3. Advances in umami taste and aroma of edible mushrooms;Trends in Food Science & Technology;2020-02

4. Control of Microwave Drying Process Through Aroma Monitoring;Drying Technology;2010-05-13

5. Carrot volatiles monitoring and control in microwave drying;LWT - Food Science and Technology;2010-03

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