Dynamic changes and formation of key contributing odorants with amino acids and reducing sugars as precursors in shiitake mushrooms during hot air drying
Dong Chen, Menglong Sheng, Silu Wang, X.Q. Chen, Aoxue Leng, Songyi Lin
Topics & Concepts
ChemistryDimethyl trisulfideRiboseChromatographyMushroomHigh-performance liquid chromatographyAmino acidOrganic chemistryFood scienceBiochemistryDimethyl disulfideEnzymeSulfurFungal Biology and ApplicationsPhytochemicals and Antioxidant ActivitiesFermentation and Sensory Analysis