Effects of different extraction methods on the release of non-volatile flavor components in shiitake mushroom (Lentinus edodes) - Du, Jiaxin; Xi, Jiapei; Chen, Xiao; Sun, Hailan; Zhong, Lei; Zhan, Qiping; Zhao, Liyan (Journal of food composition and analysis, 2024)
Keywords: Enzymolysis; High-pressure cooking; Hot air drying; Lentinus edodes; Non-volatile flavour components; Principal component analysis (PCA); Ultrasonic assisted; Ultrasonic assisted; Non-volatile flavour components; Hot air drying; High-pressure cooking; Principal component analysis (PCA); Lentinus edodes; Enzymolysis