Nonvolatile Taste Components of Culinary-Medicinal Maitake Mushroom, Grifola frondosa (Dicks.:Fr.) S.F. Gray
Author:
Publisher
Begell House
Subject
Drug Discovery,Pharmacology,Applied Microbiology and Biotechnology
Link
https://dl.begellhouse.com/download/article/742e51d21d8a42e2/IJM1303 (265-272)s.pdf
Cited by 22 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. Metabolomic differences between non-hydrothermal treated water-soluble (WSPs) and hydrothermally treated water-insoluble (WIPs) Maitake polysaccharides fermented by Lactobacillus acidophilus and L. plantarum;International Journal of Biological Macromolecules;2024-06
2. Unveiling the full spectrum of maitake mushrooms: A comprehensive review of their medicinal, therapeutic, nutraceutical, and cosmetic potential;Heliyon;2024-05
3. Nature’s Own Pharmacy: Mushroom-Based Chemical Scaffolds and Their Therapeutic Implications;International Journal of Molecular Sciences;2023-10-26
4. Investigation of the effect of debittering process with lye water on the physicochemical properties and bioactive compounds of olives;Journal of Food Measurement and Characterization;2023-09-05
5. Extraction, purification, structure and bioactivities of polysaccharides from Grifola frondosa (maitake): a review;Journal of Food Measurement and Characterization;2023-08-29
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