Effects of strain and cultivation medium on the chemical composition of the taste components in fruit-body of Hypsizygus marmoreus-Reference-Cited by-同舟云学术

Effects of strain and cultivation medium on the chemical composition of the taste components in fruit-body of Hypsizygus marmoreus

Published:2004-02 Issue:2 Volume:84 Page:265-270
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Harada Akira,Gisusi Seiki,Yoneyama Shozo,Aoyama Masakazu

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference20 articles.

1. Distribution of cellular amino acids, protein, and total organic nitrogen during fruitbody development in Flammulina velutipes. I. Growth on sawdust medium;Gruen;Canadian Journal of Botany,1982

2. Distribution of cellular amino acids, protein, and total organic nitrogen during fruitbody development in Flammulina velutipes. II. Growth on potato-glucose solution;Gruen;Canadian Journal of Botany,1982

3. Effect of supplement on the short period cultivation of the early-ripening variety of Hypsizygus marmoreus;Harada;Mushroom Science and Biotechnology,2001

4. The relationship between the varieties of dried Shiitake nushrooms (Lentinus edodes (Berk.) Sing.) and chemical composition;Kasuga;Nippon Shokuhin Kagaku Kogaku Kaishi,1999

5. The behavior of different varieties of dried shiitake mushrooms (Lentinus edodes (Berk.) Sing.) in rehydration;Kasuga;Nippon Shokuhin Kagaku Kogaku Kaishi,2000

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