Effects of Different Cooking Methods on Nutritional Properties and Non-volatile Flavor Substances of Lyophyllum decastes

Effects of Different Cooking Methods on Nutritional Properties and Non-volatile Flavor Substances of Lyophyllum decastes

In order to explore the nutritional characteristics and non-volatile flavor substances under different cooking techniques, this study utilized fresh Lyophyllum decastes and subjected them to four different cooking methods: Steaming, boiling, air frying without oil and baking. The contents of polysac...

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Bibliographic Details
Main Authors: Xiaolong LI, Yan YANG, Wen LI, Yanfang LIU, Di WU, Huanling YANG, Wanchao CHEN, Jingjun LI
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-02-01
Series:Shipin gongye ke-ji
Subjects:
lyophyllum decastes
cooking
nutritional
flavor
pca
e-tongue
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020256
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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020256

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