Agaritine content in processed foods containing the cultivated mushroom (Agaricus bisporus) on the Nordic and the Czech market-Reference-Cited by-同舟云学术

Agaritine content in processed foods containing the cultivated mushroom (Agaricus bisporus) on the Nordic and the Czech market

Published:1999-10 Issue:10 Volume:16 Page:439-446
ISSN:0265-203X
Container-title:Food Additives & Contaminants
language:en
Short-container-title:Food Additives & Contaminants

Author:

Andersson H. C.,Hajslova J.,Schulzova V.,Panovska Z.,Hajkova L.,Gry J.

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,Chemistry (miscellaneous),Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/026520399283830

Reference30 articles.

1. Identification of p-hydrazinobenzoic acid in the commercial mushroom Agaricus bisporus

2. Isolation of N2-[.gamma.-L-(+)-glutamyl]-4-carboxyphenylhydrazine in the cultivated mushroom Agaricus bisporus

3. AGARITINE: AN IMPROVED ISOLATION PROCEDURE AND CONFIRMATION OF STRUCTURE BY SYNTHESIS

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