Changes of bacterial communities and volatile compounds developed from the spoilage of white Hypsizygus marmoreus under different storage conditions-Reference-Cited by-同舟云学术

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Changes of bacterial communities and volatile compounds developed from the spoilage of white Hypsizygus marmoreus under different storage conditions

Published:2022-10 Issue: Volume:168 Page:113906
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Yuan Yu-Han,Liu Ling-Xiao,Guo Li,Wang Liang,Hao Ji-Wei,Liu Yun-Guo^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference71 articles.

1. Modelling browning and brown spotting of mushrooms (Agaricus bisporus) stored in controlled environmental conditions using image analysis;Aguirre;Journal of Food Engineering,2009

2. Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS-SPME-GC-MS and HS-SPME-GC-O/FID;Aisala;Food Chemistry,2019

3. Succession and potential role of bacterial communities during Pleurotus ostreatus production;Banfi;FEMS Microbiology Ecology,2021

4. Genomic diversity of Serratia proteamaculans and Serratia liquefaciens predominant in seafood products and spoilage potential analyses;Begrem;International Journal of Food Microbiology,2021

5. Microbial communities associated with the black morel Morchella sextelata cultivated in greenhouses;Benucci;PeerJ,2019

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3. The effect of electron beam irradiation combined with slurry ice on physicochemical parameters and bacterial communities of shrimp (Litopenaeus vannamei) during refrigerated storage;Food Control;2024-04

4. Preparation and Characterization of Cinnamon–Clove Compound Essential Oil Microcapsules/Graphene Oxide/Polyvinyl Alcohol/Polylactic Acid Composite Films for White Beech Mushrooms Packaging;Journal of Polymers and the Environment;2024-02-07

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