Effect of Frying Temperatures and Times on the Quality and Flavors of Three Varieties of <i>Lentinus edodes</i>
The effects of frying times (1, 2, 3, and 4 min) and temperatures (140, 160, 180, and 200 °C) were investigated on the nutritional components, color, texture, and volatile compounds of three <i>Lentinula edodes</i> varieties (808, 0912, and LM) from Guizhou, China. Increased frying time...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-12-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/1/24 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|