Chemical evaluation of some lesser known edible mushroom mycelia produced in submerged culture from soy milk waste

Food Chemistry

Volumn 60, Issue 1, 1997, Pages 61-65

  Cheung, P C K ^a  

^a CHINESE UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACID; ESSENTIAL AMINO ACID; LIPID; LYSINE; NUCLEIC ACID; PROTEIN;

AMINO ACID COMPOSITION; ARTICLE; CHEMICAL COMPOSITION; DIETARY FIBER; MILK; MUSHROOM; MYCELIUM; NUTRITIONAL VALUE; SOYBEAN; WASTE;

APOGON BRACHYGRAMMUS; BASIDIOMYCOTA; GLYCINE MAX; LYOPHYLLUM; PLEUROTUS CITRINOPILEATUS; VOLVARIELLA; VOLVARIELLA BOMBYCINA;

EID: 0030942734     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(96)00310-X     Document Type: Article

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