Table 3. Free sugar of oyster mushrooms with different drying methods

Drying method	Free sugar (mg%)
Drying method	Glucose	Fructose	Lactose	Maltose	Total
Hot-air dried	2,361±68.46¹⁾^ab²⁾	1,499±50.16^a	978±18.75^a	550±24.98^a	5,388±48.11^a
Cold-air dried	2,309±36.47^b	1,434±17.21^a	861±25.01^b	559±24.94^a	5,163±27.54^a
Freeze-dried	2,448±56.82^a	1,342±53.02^b	762±95.91^c	479±21.93^b	4,269±59.22^b

Each value represents the mean±SD of three determinations.
Mean with different superscripts (^a-c) are significantly different at p<0.05 by Duncan’s multiple range test.