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2022•Food BioscienceRequires access

Effects of drying on the quality characteristics and release of umami substances of Flammulina velutipes

Jipeng Wang, Songying Jiang, Song Miao, Longtao Zhang, Kaibo Deng, Baodong Zheng

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Key concepts: Flammulina, Umami, Flavor, Chemistry, Food science, Taste, High-performance liquid chromatography, Mushroom

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Effects of drying on the quality characteristics and release of umami substances of Flammulina velutipes — Research Paper | ScholarLens