Non-volatile taste components of canned mushrooms

Food Chemistry

Volumn 97, Issue 3, 2006, Pages 431-437

  Chiang, Pei Dih ^a   Yen, Chih Tai ^a   Mau, Jeng Leun ^a  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

5 Nucleotides; Canned mushrooms; Free amino acids; Soluble sugars

Indexed keywords

4 AMINOBUTYRIC ACID; AMINO ACID; FOOD ADDITIVE; GLUTAMATE SODIUM; POLYOL;

AGARICUS; ARTICLE; CANNED FOOD; FOOD ANALYSIS; FOOD PACKAGING; FOOD PRESERVATION; FOOD QUALITY; MUSHROOM; TASTE PREFERENCE;

AGARICUS; AGARICUS BISPORUS; BASIDIOMYCOTA; FLAMMULINA VELUTIPES; VOLVARIELLA VOLVACEA;

EID: 29344434039     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.05.021     Document Type: Article

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