Composition and non-volatile taste components of Hypsizigus marmoreus

Author:

Lee Yu-Ling,Jian Shao-Yu,Mau Jeng-Leun

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

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2. Changes in soluble sugars in various tissues of cultivated mushrooms, Agaricus bisporus, during postharvest storage;Ajlouni,1995

3. Official methods of analysis;AOAC,1990

4. Pleurotus mushrooms. Part II. Chemical composition, nutritional value, post-harvest physiology, preservation, and role as human food;Bano;CRC Critical Reviews in Food Science and Nutrition,1988

5. Chen, H. -K. (1986). Studies on the characteristics of taste-active components in mushroom concentrate and its powderization. Master's Thesis, National Chung-Hsing University, Taichung, Taiwan.

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