<scp>l</scp>-Cysteine Treatment Delayed the Quality Deterioration of Fresh-Cut Button Mushrooms by Regulating Oxygen Metabolism, Inhibiting Water Loss, and Stimulating Endogenous H<sub>2</sub>S Production-Reference-Cited by-同舟云学术

l-Cysteine Treatment Delayed the Quality Deterioration of Fresh-Cut Button Mushrooms by Regulating Oxygen Metabolism, Inhibiting Water Loss, and Stimulating Endogenous H₂S Production

Published:2022-12-23 Issue:1 Volume:71 Page:974-984
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Jiang Wenwen¹,Zhu Dan²,Zhao Longgang³,Liu Yu¹,Wang Chaoping⁴,Farid Muhammad Salman⁵,Gu Yuyi¹,Li Jing¹⁶,Li Tianhao¹,Sun Yanan¹,Li Wenxiang¹³,Cheng Fansheng¹⁷^ORCID

Affiliation:

1. College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China

2. College of Life Science, Key Lab of Plant Biotechnology in Universities of Shandong Province, Qingdao Agricultural University, Qingdao 266109, China

3. College of Grassland Science, Qingdao Agricultural University, Qingdao 266109, China

4. Shandong Academy of Grape, Jinan 250100, China

5. College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China

6. Qingdao Special Food Research Institute, Qingdao 266109, China

7. Shandong Province Key Laboratory of Applied Mycology, Qingdao 266109, China

Funder

National Natural Science Foundation of China

Natural Science Foundation of Shandong Province

Shandong Province Modern Agricultural Industry Technology System

Qingdao Special Food Research Institute

Seed-Industrialized Development Program in Shandong Province

Publisher