Gas Chromatography–Mass Spectrometry Confirmation of the Sensory Scent Features of the Most Commonly Consumed Agaricus bisporus and Agaricus subrufescens Exhibiting Anticancerous Traits-Reference-Cited by-同舟云学术

Gas Chromatography–Mass Spectrometry Confirmation of the Sensory Scent Features of the Most Commonly Consumed Agaricus bisporus and Agaricus subrufescens Exhibiting Anticancerous Traits

Published:2013-02 Issue:2 Volume:16 Page:167-175
ISSN:1096-620X
Container-title:Journal of Medicinal Food
language:en
Short-container-title:Journal of Medicinal Food

Author:

Győrfi Júlia¹,Geösel András¹,Kiss Mária²,Nemes Katalin³,Csóka Mariann³,Korány Kornél³

Affiliation:

1. Department of Vegetable and Mushroom Growing, Faculty of Horticultural Science, Corvinus University of Budapest, Budapest, Hungary.

2. Vagoemt Kft., Vecsés, Hungary.

3. Department of Food Chemistry and Nutrition, Faculty of Food Science, Corvinus University of Budapest, Budapest, Hungary.

Publisher

Mary Ann Liebert Inc

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://www.liebertpub.com/doi/pdf/10.1089/jmf.2011.0326

Reference39 articles.

1. Basic Composition and Amino Acid Contents of Mushrooms Cultivated in Finland

2. The Medicinal MushroomAgaricus blazeiMurrill: Review of Literature and Pharmaco-Toxicological Problems

3. Mineral Composition of Different Strains of Edible Medicinal Mushroom Agaricus subrufescens Peck

4. Agaricus subrufescens, a cultivated edible and medicinal mushroom, and its synonyms

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