Changes in the Volatile Flavor Substances, the Non-Volatile Components, and the Antioxidant Activity of <i>Poria cocos</i> during Different Drying Processes.

Molecules · 2024 · PMC11478257 · PMID 39407705

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showed a trendno p-value reported

Compared with SD samples, with the temperature increase, the content of amino acids showed a trend of first decreasing and then increasing, while the content trend of proteins was the opposite.

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