Effects of the Drying Methods on Physical and Physicochemical Indicators, Antioxidant Activity, and Volatile Flavor Compounds of Bachu Mushrooms

Effects of the Drying Methods on Physical and Physicochemical Indicators, Antioxidant Activity, and Volatile Flavor Compounds of Bachu Mushrooms

To investigate the effects of different drying methods on the physicochemical properties, antioxidant activity, and volatile flavor compounds of Bactchu mushrooms, three drying methods including hot air drying (HAD), vacuum freeze drying (VFD), and natural drying (ND) were employed. The whiteness, r...

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Bibliographic Details
Main Authors: Yanquan LIU, Tian ZHANG, Zhenzhen DING, Wenhan FENG, Yueli WANG, Na XIA
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-07-01
Series:Shipin gongye ke-ji
Subjects:
bachu mushroom
drying methods
physicochemical indicators
antioxidant activity
volatile flavor compounds
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024100026
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