Effect of hot-air drying processing on the volatile organic compounds and maillard precursors of Dictyophora Rubrovalvata based on GC-IMS, HPLC and LC-MS

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DOI:10.1016/j.foodchem.2024.141074
作者：Lingshuai Meng , Yu Nie , Qingsong Zhou , Tingting Zheng , Jianxin Song , Chao Zhang , Haijiang Chen , Dong Lin , Sen Cao , Su Xu
文献类型：期刊论文
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Elsevier

Abstract：The dynamic changes in volatile organic compounds (VOCs), reducing sugars, and amino acids of Dictyophora rubrovalvata (DR) at various drying temperatures were analyzed using GC-IMS, HPLC, a

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