Biochemical changes associated with mushroom quality in Agaricus spp.-Reference-Cited by-同舟云学术

Biochemical changes associated with mushroom quality in Agaricus spp.

Published:1993-09 Issue:9 Volume:15 Page:736-741
ISSN:0141-0229
Container-title:Enzyme and Microbial Technology
language:en
Short-container-title:Enzyme and Microbial Technology

Author:

Burton K.S.,Love M.E.,Smith J.F.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Biotechnology,Bioengineering

Reference21 articles.

1. Recent trends in world production of cultivated edible mushrooms;Chang;Mushroom J.,1991

2. A tropical Agaricus with commercial potential;Smith;Mushroom Sci.,1989

3. Comparative studies of the quality of fresh and stored mushrooms of a tropical Agaricus with two commercially cultivated strains;Smith;Ann. Appl. Biol.,1993

4. Effect of vacuum cooling on mushroom browning;Burton;Int. J. Food Sci. Technol.,1987

5. Latent o-diphenol oxidase in mushrooms (Agaricus bisporus);Yamaguchi;Can. J. Biochem.,1970

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