This increase was smaller when using VD, HAD
and MD (58.14, 57.39 and 49.09 mg/g dry weight, respectively).
Similar results have been reported by Zhang, Chen, Zhang, Ma,
and Xu (2013), in which the contents of free amino acids in caps
and stipes of shitake mushrooms increased when samples were
shade dried or hot air dried as compared to freeze-dried mushrooms