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Berndt, C., Lillig, C

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A comprehensive 2021 study examined how different drying techniques affect shiitake's antioxidant activity and found: Hot-air drying to 8-10% moisture creates a standardized starting material Aging at 60C with 75% relative humidity for 20 days optimizes both antioxidant activity and flavor Higher aging temperatures (above 70C) significantly boost polyphenol content and antioxidant capacity but reduce amino acid levels The Maillard reaction that wonderful browning process that makes bread crusts and seared steaks so delicious also plays a role in shiitake's antioxidant profile