食品科学技术学报2023，Vol.41Issue(5)：153-164,12.DOI:10.12301/spxb202300044
渗透剂预处理对压差膨化香菇脆品质特性的影响
Effect of Osmotic Agents Pretreatment on Quality Characteristics of Lentinus edodes Crisps Produced by Instant Controlled Pressure Drop Puffing
摘要
关键词
香菇脆/渗透脱水/瞬时压差膨化/低场核磁共振/品质特性Key words
shiitake crisps/osmotic dehydration/instant controlled pressure drop puffing/low field nuclear magnetic resonance/quality characteristics分类
轻工业引用本文复制引用
赵亚,张越翔,徐燕,石启龙..渗透剂预处理对压差膨化香菇脆品质特性的影响[J].食品科学技术学报,2023,41(5):153-164,12.基金项目
山东理工大学-沂源县产业技术研究院科技项目支持计划(3221005).Science and Technology Project Support Plan of Shandong University of Technology & Yiyuan County Industrial Technology Research Insti-tute(3221005). （3221005）
