Construction of a genetic linkage map and detection of quantitative trait locus for the ergothioneine content in tamogitake mushroom (Pleurotus cornucopiae var. citrinopileatus)
Author:
Affiliation:
1. Forest Products Research Institute, Hokkaido Research Organization
2. Fungus/Mushroom Resource and Research Center, Faculty of Agriculture, Tottori University
3. Faculty of Agriculture, Ryukoku University
4. Three B, Company, Inc
Publisher
The Mycological Society of Japan
Subject
Ecology, Evolution, Behavior and Systematics
Link
https://www.jstage.jst.go.jp/article/mycosci/62/1/62_MYC516/_pdf
Reference45 articles.
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4. Bao,H. N. D., OsakoK.,& Ohshima,T. (2010). Value-added use of mushroom ergothioneine as a color stabilizer in processed fish meats. Journal of the Science of Food and Agriculture, 90, 1634–1641. https://doi.org/10.1002/jsfa.3992.
5. Bao,H. N. D., Shinomiya,Y., Ikeda,H.,& Ohshima,T. (2009). Preventing discoloration and lipid oxidation in dark muscle of yellowtail by feeding an extract prepared from mushroom (Flammulina velutipes) cultured medium. Aquaculture, 295, 243–249. https://doi.org/10.1016/j.aquaculture.2009.06.042.
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1. Effects of Drying Process and High Hydrostatic Pressure on Extraction of Antioxidant Ergothioneine from Pleurotus citrinopileatus Singer;Foods;2024-03-14
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