Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat-Reference-Cited by-同舟云学术

Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat

Published:2013-11 Issue:1 Volume:141 Page:77-83
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Dermiki Maria,Phanphensophon Natalie,Mottram Donald S.,Methven Lisa

Funder

Research into Ageing Fund (RiA) of Age UK

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Effects of pH value on the formation of volatiles of shiitake (Lentinus edodes), an edible mushroom;Chen;Journal of Agricultural and Food Chemistry,1984

5. The smell and odorous components of dried shiitake mushroom, Lentinula edodes I: Relationship between sensory evaluations and amounts of odorous components;Hiraide;Journal of Wood Science,2004

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