Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of
5′-nucleotide
Lentinula edodes
drying methods
free amino acids
non-volatile compounds
sulfur compounds
volatile compounds
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
17 Nov 2021
17 Nov 2021
Historique:
received:
14
10
2021
revised:
15
11
2021
accepted:
15
11
2021
entrez:
27
11
2021
pubmed:
28
11
2021
medline:
28
11
2021
Statut:
epublish
Résumé
In this study, fresh
Identifiants
pubmed: 34829114
pii: foods10112836
doi: 10.3390/foods10112836
pmc: PMC8622265
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : National Natural Science Foundation of China
ID : 31601434
Organisme : Agricultural Science and Technology Innovation Center of Hubei Province
ID : 2016-620-000-001-044
Références
Food Chem. 2021 Jun 15;347:128998
pubmed: 33453580
Food Chem. 2015 Oct 15;185:25-32
pubmed: 25952837
J Agric Food Chem. 2015 Jan 28;63(3):795-801
pubmed: 25560993
Food Chem. 2016 Apr 1;196:860-6
pubmed: 26593566
Food Chem. 2016 Jan 1;190:657-664
pubmed: 26213023
Food Chem. 2016 Apr 15;197(Pt A):714-22
pubmed: 26617008
J Sci Food Agric. 2018 Mar;98(4):1511-1521
pubmed: 28802017
J Sci Food Agric. 2019 Mar 15;99(4):1691-1699
pubmed: 30206952
Food Chem. 2019 Jul 1;285:406-413
pubmed: 30797364
J Food Biochem. 2021 Jun 4;:e13814
pubmed: 34089191
Sci Rep. 2015 Jun 09;5:10047
pubmed: 26054293
Sci Rep. 2020 Feb 4;10(1):1814
pubmed: 32020024
Foods. 2020 Apr 07;9(4):
pubmed: 32272549
Food Chem. 2017 Sep 15;231:386-392
pubmed: 28450021
Food Chem. 2015 Jan 1;166:358-364
pubmed: 25053068
Meat Sci. 2019 Dec;158:107904
pubmed: 31374425
Food Res Int. 2014 Oct;64:901-907
pubmed: 30011732