Effects of Drying Methods on Taste Components and Flavor Characterization of Cordyceps militaris
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DOI: 10.3390/foods11233933
Abstract: The influences of four drying methods (hot air drying (HAD), vacuum freeze drying (VFD), vacuum drying (VD) and intermittent microwave combined with hot air drying (MW-HAD)) on the taste profile and flavor characteristic of Cordyceps… read more here.
Keywords: cordyceps militaris; methods taste; taste; dried cordyceps ... See more keywords