Composition and non-volatile taste components of Hypsizigus marmoreus

LWT

Volumn 42, Issue 2, 2009, Pages 594-598

  Lee, Yu Ling ^a   Jian, Shao Yu ^b   Mau, Jeng Leun ^b  

^a CENTRAL TAIWAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

^b NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Hypsizigus marmoreus; Mushroom; Mycelium; Taste component

Indexed keywords

FRUITS; STRAIN;

ACID CONTENT; FREE AMINO ACIDS; FRUIT BODY; HYPSIZIGUS MARMOREUS; MONOSODIUM GLUTAMATE; MUSHROOM; NONVOLATILE; NORMAL STRAIN; TASTE COMPONENT; TOTAL SUGARS;

MYCELIUM;

BASIDIOMYCOTA; TRICHOLOMATACEAE;

EID: 55549100909     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.09.003     Document Type: Article

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