ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

Influence of vacuum-pulse drying of mushrooms on amino acid composition and trypsin inhibiting activity

Abstract
The possibility of applying the vacuum-pulse drying for increasing the content of free amino acids and reduction of the trypsin inhibitor activity in edible mushrooms () is shown.
Keywords
Mushrooms, vacuum-pulse drying, amino acids, trypsin inhibitor activity
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Abstract
Keywords