Effects of different carbon sources and C/N values on nonvolatile taste components ofPleurotus eryngii-Reference-Cited by-同舟云学术

Effects of different carbon sources and C/N values on nonvolatile taste components ofPleurotus eryngii

Published:2015-07-30 Issue:11 Volume:50 Page:2360-2366
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Li Wen¹,Li Xiaobei²,Yang Yan¹,Zhou Feng¹,Liu Yanfang¹,Zhou Shuai¹,Yu Hailong¹

Affiliation:

1. Institute of Edible Fungi, Shanghai Academy of Agriculture Sciences; National Engineering Research Center of Edible Fungi; Key Laboratory of Edible Fungi Resources and Utilization (South); Ministry of Agriculture, the People's Republic of China; 1000 Jinqi Road Shanghai 201403 China

2. Institute of Agro-Food Standards and Testing Technology, Shanghai Academy of Agriculture Sciences; Supervision and Testing Center for Edible Fungi Quality (Shanghai); Ministry of Agriculture, the People's Republic of China; 1000 Jinqi Road Shanghai 201403 China

Funder

Shanghai Municipal Agricultural Commission of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference29 articles.

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2. Study on Pleurotus eryngii cultivated with peach wood;Chen;Edible Fungi,2012

3. Contents of lovastatin, γ-aminobutyric acid and ergothioneine in mushroom fruiting bodies and mycelia;Chen;LWT - Food Science and Technology,2012

4. The use of mushroom hydrolysate from waste bag-log as the nitrogen source to mycelium biomass and exopolysaccharide production in Pleurotus eryngii cultivation;Chen;Journal of the Taiwan Institute of Chemical Engineers,2013

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