The transmittance of the dried apricot abalone mushroom products under different drying methods showed a decreasing trend in the wavelength range, indicating that high-voltage drying facilitates the preservation of active components such as amide bands of amino acids and proteins, alkaloids, and unsaturated esters.
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Influence of electrohydrodynamics on the drying characteristics, microstructure and volatile composition of apricot abalone mushroom (<i>Pleurotus</i> <i>eryngii</i>).
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