Open AccessINFLUENCE OF VACUUM-PULSE DRYING ON THE CONTENT OF FREE AMINO ACIDS, TRYPSINE INHIBITOR ACTIVITY AND COMPOSITION OF VOLATILE COMPONENTS OF MUSHROOMS
Author(s) -
S. V.,
Vereshchagin A.L.
Publication year - 2015
Publication title -
foods and raw materials
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.212
H-Index - 8
eISSN - 2310-9599
pISSN - 2308-4057
DOI - 10.12737/11237
Subject(s) - food science , chemistry , composition (language) , amino acid , chromatography , biochemistry , philosophy , linguistics
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