In order to explore the changes of flavor characteristics of Hericium erinaceus before and after drying. the effects of hot air-drying and vacuum freeze-drying on flavor components of pileus and stipe of H. erinaceus were studied using high performance liquid chromatography (HPLC) and gas chromatography-ion mobility spectrometry (GC-IMS) in this paper. The results showed that the cont... https://foldlyers.shop/product-category/li-ion-li-po/