Effects of drying methods on taste components and flavor characterization of cordyceps militaris

HIGHLIGHTS

• who: Man Zhang et al. from the College of Food Science and Engineering, Yangzhou University, Yangzhou, China have published the Article: Effects of Drying Methods on Taste Components and Flavor Characterization of Cordyceps militaris, in the Journal: Foods 2022, 11, x FOR PEER REVIEW of /2022/
• what: The aims of this study were to analyze the influences of four drying methods (HAD, VFD, VD, and MW-HAD) on the flavor quality of Cordyceps militaris.
• how: GC-MS data showed that the predominant volatiles of dried samples were aldehydes alcohols and ketones. Indicated that . . .
  

   

  

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