- Influence of Roasting Temperatures on the Antioxidant Properties, β-Glucan Content, and Volatile Flavor Profiles of Shiitake Mushroom

Volatile flavor analysis results of shitake mushroom roasted in different temperatures.

Reference

Influence of Roasting Temperatures on the Antioxidant Properties, β-Glucan Content, and Volatile Flavor Profiles of Shiitake Mushroom - Scientific Figure on ResearchGate. Available from: https://www.researchgate.net/figure/Volatile-flavor-analysis-results-of-shitake-mushroom-roasted-in-different-temperatures_tbl3_348021799 [accessed 5 Dec 2024]

Caption

Volatile flavor analysis results of shitake mushroom roasted in different temperatures.

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<a href="https://www.researchgate.net/figure/Volatile-flavor-analysis-results-of-shitake-mushroom-roasted-in-different-temperatures_tbl3_348021799"><img src="https://www.researchgate.net/publication/348021799/figure/tbl3/AS:986449625243655@1612199326451/Volatile-flavor-analysis-results-of-shitake-mushroom-roasted-in-different-temperatures.png" alt="Volatile flavor analysis results of shitake mushroom roasted in different temperatures."/></a>