The Nutrients and Volatile Compounds in Stropharia rugoso-annulata by Three Drying Treatments
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DOI: 10.3390/foods12102077
Abstract: This study aimed to examine the differences in the nutrients and volatile compounds of Stropharia rugoso-annulata after undergoing three different drying treatments. The fresh mushrooms were dried using hot air drying (HAD), vacuum freeze drying… read more here.
Keywords: volatile compounds; nutrients volatile; rugoso annulata; compounds stropharia ... See more keywords