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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

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

Xiao YangBeijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, BeijingChinaView further author information
,
Yuyu ZhangBeijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, BeijingChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-3095-3083View further author information
ORCID Icon,
Yan KongBeijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, BeijingChinaView further author information
,
Jing ZhaoBeijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, BeijingChinaView further author information
,
Ying SunBeijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, BeijingChinaView further author information
&
Mingquan HuangBeijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, BeijingChinaView further author information
Pages 1100-1111 | Received 31 Jan 2019, Accepted 02 Jun 2019, Published online: 17 Jun 2019

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