Effect of drying methods on volatile flavor components in Nyingchi <i>Tricholoma matsutake</i>

doi:10.13995/j.cnki.11-1802/ts.026067

Effect of drying methods on volatile flavor components in Nyingchi Tricholoma matsutake

LIU Zhendong, LIU Hongli, JIANG Jingyu, LUO Zhang, LI Liang, XUE Bei

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (3) : 302-308.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (3) : 302-308. DOI: 10.13995/j.cnki.11-1802/ts.026067

Effect of drying methods on volatile flavor components in Nyingchi Tricholoma matsutake

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(3): 302-308 https://doi.org/10.13995/j.cnki.11-1802/ts.026067

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Received	Published
2020-12-06	2021-02-15
Issue Date
2021-03-08

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