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Lingyan Wang

Kunming University of Science and Technology

Kunming Yunnan China

Kunming

China

  • Kunming University of Science and Technology

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Effects of Different Drying Methods on the Physical Characteristics and Non-Volatile Taste Components of Schizophyllum Commune

Number of pages: 27 Posted: 17 May 2023
Zedong He, Qiulian Shen, Lingyan Wang, Xuejing Fan and Yongliang Zhuang
Kunming University of Science and Technology, Kunming University of Science and Technology, Kunming University of Science and Technology, Kunming University of Science and Technology and Kunming University of Science and Technology
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Abstract:

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Schizophyllum commune, Drying methods, Equivalent umami concentration, Physical characteristics, Non-volatile taste components, Microstructure