Analysis of the Volatile Flavor Compounds Produced during the Growth Stages of the Shiitake Mushrooms (Lentinus edodes)
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200311922120204.pdf
Reference25 articles.
1. Contents of Vitamins, Mineral Elements, and Some Phenolic Compounds in Cultivated Mushrooms
2. Non-volatile taste components of several commercial mushrooms
3. Non-volatile taste components of several speciality mushrooms
4. Non-volatile components of several medicinal mushrooms
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