Effect of storage temperature on physicochemical properties of dried black jelly (Auricularia polytricha) and grey oyster (Pleurotus ostreatus) mushrooms
Abstract This study investigates the impact of storage temperatures (4 °C and 25 °C) on the physicochemical properties of dried black jelly, BJM (Auricularia polytricha) and grey oyster, GOM (Pleurotus ostreatus) mushrooms over a 28-day period with 7 days interval. The samples were dried using cabin...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2025-07-01
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| Series: | Discover Food |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/s44187-025-00542-z |
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