Effects of Drying Methods on Formaldehyde Content and Quality of Edible Mushroom Lentinula edodes
DIAO En-jie1，DING Xiao-wen2,*，ZHANG Dao-ming2
FOOD SCIENCE . 2010, (2): 70 -73 .  DOI: 10.7506/spkx1002-6630-201002017