Author:
Cho In Hee,Choi Hyung-Kyoon,Kim Young-Suk
Subject
General Medicine,Food Science,Analytical Chemistry
Reference29 articles.
1. Mushroom ninhydrin-positive compounds. Amino acids, related compounds, and other nitrogenous substances found in cultivated mushroom, Agaricus campestris;Altamura;Journal of Agricultural and Food Chemistry,1967
2. Glutamate and the umami taste: Sensory, metabolic, nutritional and behavioural considerations. A review of the literature published in the last 10 years;Bellisle;Neuroscience and Biobehavioral Reviews,1999
3. Non-volatile taste components of Agaricus blazei, Antrodia camphorate and Cordyceps militaris mycelia;Chang;Food Chemistry,2001
4. Chen, H.-K. (1986). Studies on the characteristics of taste-active components in mushroom concentrate and its powderization. Master Thesis, National Chung-Hsing University, Taichung, Taiwan.
5. Non-volatile components of canned mushrooms;Chiang;Food Chemistry,2006
Cited by
50 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献