%0 Journal Article
%T INFLUENCE OF VACUUM-PULSE DRYING ON THE CONTENT  OF FREE AMINO ACIDS, TRYPSINE INHIBITOR ACTIVITY  AND COMPOSITION OF VOLATILE COMPONENTS OF MUSHROOMS
%A Shcheglova, I..
%A Vereshchagin, A..
%K Mushrooms, vacuum-pulse drying, proteins, amino acids, trypsin inhibitors, volatile components.
%J Foods and Raw Materials
%D 2015
%N 3
%P 5
%I Kemerovo State University