Nonvolatile taste components of Agaricus bisporus harvested at different stages of maturity-Reference-Cited by-同舟云学术

Nonvolatile taste components of Agaricus bisporus harvested at different stages of maturity

Published:2007-01 Issue:4 Volume:103 Page:1457-1464
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Tsai Shu-Yao,Wu Tsai-Ping,Huang Shih-Jeng,Mau Jeng-Leun

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

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

2. Official methods of analysis;AOAC,1990

3. 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.

4. Edible mushrooms: Nutritional value;Crisan,1978

5. Analytical chemistry of foods;James,1995

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