Flavour components and antioxidant properties of several cultivated mushrooms

Food Chemistry

Volumn 113, Issue 2, 2009, Pages 578-584

  Tsai, Shu Yao ^a   Huang, Shih Jeng ^b   Lo, Sheng Hua ^c   Wu, Tsai Ping ^c   Lian, Pei Ying ^c   Mau, Jeng Leun ^c  

^a ASIA UNIVERSITY   (Taiwan)

^b CHUNG CHOU INSTITUTE OF TECHNOLOGY   (Taiwan)

^c NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Antioxidant properties; Mushrooms; Taste components; Volatile components

Indexed keywords

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CLITOCYBE MAXIMA; FLAVOR; FOOD ANALYSIS; FOOD COMPOSITION; MUSHROOM; NONHUMAN; PLEUROTUS; PLEUROTUS FERULAE; PLEUROTUS OSTREATUS; TASTE;

AGARICUS BISPORUS; BASIDIOMYCOTA; CLITOCYBE MAXIMA; PLEUROTUS ERYNGII VAR. FERULAE; PLEUROTUS OSTREATUS;

EID: 54049112171     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.08.034     Document Type: Article

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