Figures & data
Figure 1. Slices of shiitake mushrooms, a. Slices of fresh shiitake mushrooms; b. Slices of 50oC hot-air-dried shiitake mushrooms; c. Slices of 60oC hot-air-dried shiitake mushrooms; d. Slices of 70oC hot-air-dried shiitake mushrooms; e. Slices of freeze-dried shiitake mushrooms
![Figure 1. Slices of shiitake mushrooms, a. Slices of fresh shiitake mushrooms; b. Slices of 50oC hot-air-dried shiitake mushrooms; c. Slices of 60oC hot-air-dried shiitake mushrooms; d. Slices of 70oC hot-air-dried shiitake mushrooms; e. Slices of freeze-dried shiitake mushrooms](/cms/asset/579b31bb-e0c7-489b-be12-c41ab217dec5/ljfp_a_1628777_f0001_oc.jpg)
Table 1. The moisture content, browning index, and pH of shiitake mushroom samples
Table 2. Contents of amino acid, organic acid, and nucleotide, EUC in shiitake mushroom samples