Volatile compounds are important factors that affect the flavor quality of Flammulina velutipes, but the changes occurring during hot air drying is still unclear. To clarify the dynamic changes of flavor components during ...

Flammulina velutipes has anti-inflammatory, immunomodulatory, antioxidant and many bioactive properties with high contents of carbohydrate, proteins and fibers. In this study, a novel proteoglycan with polysaccharide ...

To expound the molecular mechanism of nanocomposite packaging material (Nano-PM) in delaying quality deterioration of Flammulina velutipes during storage, transcriptome analysis was conducted to observe the changes of gene ...