There is a clear trend of separation for the five drying temperatures, indicating differences in free amino acid metabolites of Boletus bainiugan at various drying temperatures.
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ATR-FTIR spectroscopy combined with metabolomics to analyze the taste components of <i>boletus bainiugan</i> at different drying temperatures.
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The sentences
The results indicated that most of the components have a decreasing trend in content during the increase in temperature.