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Physicochemical properties, microstructures, nutritional components, and free amino acids of Pleurotus eryngii as affected by different drying methods

Crossref DOI link: https://doi.org/10.1038/s41598-019-56901-1

Published Online: 2020-01-10

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Yang, Rui-Lin

Li, Qin

Hu, Qing-Ping
Funding

Funding for this research was provided by:

Natural Science Foundation of Shanxi Province, China
License Information

Text and Data Mining valid from 2020-01-10

Version of Record valid from 2020-01-10
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Article History

Received: 11 September 2019

Accepted: 18 December 2019

First Online: 10 January 2020

Competing interests

: The authors declare no competing interests.

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