Quality and Volatile-Flavor Compound Characteristics of Hypsizigus marmoreus
Author:
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/postap/JAKO201131263124027.pdf
Reference32 articles.
1. Pleurotus mushrooms. Part II. Chemical composition, nutritional value, post‐harvest physiology, preservation, and role as human food
2. Bottle Cultivation of Culinary-Medicinal Bunashimeji Mushroom Hypsizygus marmoreus (Peck) Bigel. (Agaricomycetideae) in Nagano Prefecture (Japan)
3. Disposal of agro-industrial by-products by organic cultivation of the culinary and medicinal mushroom Hypsizygus marmoreus
4. Hypsin, a Novel Thermostable Ribosome-Inactivating Protein with Antifungal and Antiproliferative Activities from Fruiting Bodies of the Edible Mushroom Hypsizigus marmoreus
Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Physicochemical Cold Storage Characteristics of a Novel Brown Hypsizygus marmoreus Cultivar;Journal of the Korean Society of Food Science and Nutrition;2023-06-30
2. Physicochemical characteristics of new breed white Hypsizygus marmoreus for cold storage after harvest;Korean Journal of Food Preservation;2023-04
3. Characterization of Volatile Profiles of Six Popular Edible Mushrooms Using Headspace-Solid-Phase Microextraction Coupled with Gas Chromatography Combined with Chemometric Analysis;Journal of Food Science;2019-02-18
4. Analysis of Volatile Flavor Compounds in Jeju Apple Mango by Using Different Extraction Methods;Journal of the Korean Society of Food Science and Nutrition;2015-05-31
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