Author:
Pueschel Veronika A.,Schieberle Peter
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Reference40 articles.
1. Palm ME (1997) Mycology in sustainable development. Expanding concepts, vanishing borders. Parkway, Boone
2. Chang ST, Miles PG (2004) Mushrooms. Cultivation, nutritional value, medicinal effect, and environmental impact, 2nd edn. CRC Press, Boca Raton
3. Cho IH, Choi HK, Kim YS (2006) Difference in the volatile composition of pine-mushrooms (Tricholoma matsutake Sing.) according to their grades. J Agric Food Chem 54:4820–4825
4. Yajima I, Yanai T, Nakamura M, Sakakibara H, Hayashi K (1981) Volatile flavor compounds of matsutake -Tricholoma matsutake (Ito et Imai) Sing. Agric Biol Chem 45:373–377
5. Cho IH, Kim SY, Choi HK, Kim YS (2006) Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.). J Agric Food Chem 54:6332–6335
Cited by
15 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献