Nonvolatile taste components of Grifola frondosa, Morchella esculenta and Termitomyces albuminosus mycelia

LWT

Volumn 39, Issue 10, 2006, Pages 1066-1071

  Tsai, Shu Yao ^a   Weng, Chien Ching ^a   Huang, Shih Jeng ^a   Chen, Chin Chu ^b   Mau, Jeng Leun ^a  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^b Grape King Biotechnology Inc   (Taiwan)

Author keywords

5 nucleotides; Equivalent umami concentration; Free amino acids; Grifola frondosa; Morchella esculenta; Soluble sugars; Termitomyces albuminosus

Indexed keywords

ALCOHOLS; AMINO ACIDS; CARBOHYDRATES; GLUCOSE; OILS AND FATS; SUGARS;

5′-NUCLEOTIDES; EQUIVALENT UMAMI CONCENTRATION; FREE AMINO ACIDS; GRIFOLA FRONDOSA; MORCHELLA ESCULENTA; SOLUBLE SUGARS; TERMITOMYCES ALBUMINOSUS;

FOOD PRODUCTS;

BASIDIOMYCOTA; GRIFOLA; GRIFOLA FRONDOSA; ISOPTERA; MORCHELLA ESCULENTA; TERMITOMYCES ALBUMINOSUS;

EID: 33745198892     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2005.07.017     Document Type: Article

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