Wang Dongjie

Study on Process Optimization and Flavor Quality of Non-fried Crisps of Agaricus Bisporus Based on Response Surface Method and GC-MS

Dong Peng, Dai Chunheng, Wang Dongjie, Wang Chunguang, Wang Jian, Liu Yuan, Sun Weijian, Chen Jiachen & Peng Yingqi · European Journal of Nutrition & Food Safety · 2025

Aims: To optimize the processing technology of non-fried crisps of Agaricus bisporus and evaluate non-fried crisps of Agaricus bisporus flavor quality, providing a theoretical basis for developing healthy mushroom-based snack products. Study Design: Experimental design combining...