Journal of Food Quality / 2022 / Article / Tab 12 / Research Article
Comparison of the Nutritional and Taste Characteristics of 5 Edible Fungus Powders Based on the Composition of Hydrolyzed Amino Acids and Free Amino Acids Table 12 Comprehensive scores of 5 edible funguses powder.
Sample Free amino acid Hydrolyzed amino acid Comprehensive score Rank Comprehensive score Rank Agrocybe chaxinggu edible fungus powder2.040 1 2.027 1 Pleurotus citrinopileatus edible fungus powder0.065 3 1.180 2 Flammulina velutipes edible fungus powder0.733 2 −0.844 4 Lentinus edodes edible fungus powder−1.424 5 −0.381 3 Hericium erinaceus edible fungus powder−1.413 4 −1.979 5