Effects of enzymatic reaction on the generation of key aroma volatiles in shiitake mushroom at different cultivation substrates-Reference-Cited by-同舟云学术

Effects of enzymatic reaction on the generation of key aroma volatiles in shiitake mushroom at different cultivation substrates

Published:2021-02-26 Issue:4 Volume:9 Page:2247-2256
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Li Wen¹²^ORCID,Chen Wan‐Chao¹²,Wang Jin‐Bin³,Feng Jie¹²,Wu Di¹²,Zhang Zhong¹²,Zhang Jing‐Song¹²,Yang Yan¹²

Affiliation:

1. Institute of Edible Fungi Shanghai Academy of Agricultural SciencesNational Engineering Research Center of Edible FungiKey Laboratory of Edible Fungi Resources and Utilization (South)Ministry of Agriculture Shanghai China

2. Shanghai Guosen Bio‐tech Co. Ltd. Shanghai China

3. Institute of Biotechnology Research Shanghai Academy of Agricultural SciencesKey Laboratory of Agricultural Genetics and Breeding Shanghai China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2198

Reference31 articles.

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4. Chemical composition and non-volatile components of Croatian wild edible mushrooms

5. Research progress of volatiles in Lentinula edodes;Chen H. Y.;Acta Edulis Fungi,2018

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