Effects of drying temperature on umami taste and aroma profiles of mushrooms ( Suillus granulatus )
Author:
Affiliation:
1. College of Food Science Shenyang Agricultural University Shenyang Liaoning China
2. College of Horticulture Shenyang Agricultural University Shenyang Liaoning China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16127
Reference60 articles.
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4. Effects of fermentation with different microbial species on the umami taste of Shiitake mushroom (Lentinus edodes)
5. Difference in the Volatile Composition of Pine-Mushrooms (Tricholoma matsutake Sing.) According to Their Grades
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