Lenthionine, a Key Flavor Substance in Lentinula edodes, Is Regulated by Cysteine under Drought Stress-Reference-Cited by-同舟云学术

Lenthionine, a Key Flavor Substance in Lentinula edodes, Is Regulated by Cysteine under Drought Stress

Published:2021-10-24 Issue:43 Volume:69 Page:12645-12653
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wang Yihong¹,Yang Zhengyan¹,Chen Xin¹,Han Dan¹,Han Jing¹,Wang Lingshuai¹,Ren Ang¹,Yu Hanshou¹,Zhao Mingwen¹^ORCID

Affiliation:

1. Microbiology Department, College of Life Sciences, Nanjing Agricultural University; Key Laboratory of Microbiological Engineering of Agricultural Environment, Ministry of Agriculture, Nanjing 210095 Jiangsu, PR China

Funder

China Agricultural Research System

Ministry of Education of the People's Republic of China

Ministry of Science and Technology of the People's Republic of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c04829

Reference37 articles.

1. Fumigation with essential oils improves sensory quality and enhanced antioxidant ability of shiitake mushroom (Lentinus edodes)

2. Antibacterial effect of the culture fluid of Lentinus edodes mycelium grown in submerged liquid culture

3. The smell and odorous components of dried shiitake mushroom, Lentinula edodes V: changes in lenthionine and lentinic acid contents during the drying process

4. Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms

5. The smell and odorous components of dried shiitake mushroom, Lentinula edodes I: relationship between sensory evaluations and amounts of odorous components

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