TY  JOUR
TI  INFLUENCE OF VACUUM-PULSE DRYING ON THE CONTENT  OF FREE AMINO ACIDS, TRYPSINE INHIBITOR ACTIVITY  AND COMPOSITION OF VOLATILE COMPONENTS OF MUSHROOMS
KW  Mushrooms
KW  vacuum-pulse drying
KW  proteins
KW  amino acids
KW  trypsin inhibitors
KW  volatile components.
JO  Foods and Raw Materials
AU  Shcheglova, I..
AU  Vereshchagin, A..
PY  2015
IS  3
PB  Kemerovo State University