Analysis and Evaluation of the Characteristic Taste Components in Portobello Mushroom-Reference-Cited by-同舟云学术

Analysis and Evaluation of the Characteristic Taste Components in Portobello Mushroom

Published:2018-05-10 Issue:6 Volume:83 Page:1542-1551
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Wang Jinbin¹²,Li Wen³⁴^ORCID,Li Zhengpeng³⁴,Wu Wenhui¹,Tang Xueming⁵

Affiliation:

1. College of Food Science and Technology; Shanghai Ocean Univ.; 999 Huchenghuan Road Shanghai 201306 China

2. Inst. of Biotechnology Research Shanghai Academy of Agricultural Sciences; Key Laboratory of Agricultural Genetics and Breeding; 2901 Beidi Road Shanghai 201106 China

3. Inst. of Edible Fungi, Shanghai Academy of Agricultural 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

4. Shanghai Guosen Bio-tech Co. Ltd.; 1000 Jinqi Road Shanghai 201403 China

5. Inst. of Biotechnology Research, Shanghai Academy of Agricultural Sciences; Key Laboratory of Agricultural Genetics and Breeding; 2901 Beidi Road Shanghai 201106 China

Funder

Natural Science Foundation of Shanghai

Shanghai Agricultural Science Committee foundation of China

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14165/fullpdf

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