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Original Article

Comparative analysis of taste compounds in shiitake mushrooms processed by hot-air drying and freeze drying

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Pages 1100-1111 | Received 31 Jan 2019, Accepted 02 Jun 2019, Published online: 17 Jun 2019

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Nopparat Prabsangob & Sarisuk Sittiketgorn. (2023) Profile of taste-related compounds and bioactivity of split gill mushroom (Schizophyllum commune) as affected by blanching and drying. International Journal of Food Properties 26:1, pages 2078-2090.
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Yang Liu, Zhengyu Zhang & Liandong Hu. (2022) High efficient freeze-drying technology in food industry. Critical Reviews in Food Science and Nutrition 62:12, pages 3370-3388.
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