Character impact odorants from wild mushroom (Lactarius hatsudake) used in Japanese traditional food
Author:
Publisher
Wiley
Subject
General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/ffj.1977/fullpdf
Reference28 articles.
1. Studies on mushroom flavours 3. Some flavour compounds in fresh, canned and dried edible mushrooms
2. Two New Azulene Pigments from the Fruiting Bodies of the BasidiomyceteLactarius hatsudake
3. Characterization of Aroma-Active Compounds in Raw and Cooked Pine-Mushrooms (Tricholoma matsutake Sing.)
4. Ergosterol peroxides as phospholipase A2 inhibitors from the fungus Lactarius hatsudake
5. New terpenoids in cultivated and wild chamomile (in vivo and in vitro)
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