Effect of gamma-irradiation on flavour 5′-nucleotides, tyrosine, and phenylalanine in mushrooms (Agaricus bisporus)

Food Chemistry

Volumn 123, Issue 1, 2010, Pages 171-174

  Sommer, Isolde ^a   Schwartz, Heidi ^a   Solar, Sonja ^a   Sontag, Gerhard ^a  

^a UNIVERSITY OF VIENNA   (Austria)

Author keywords

Flavour 5 nucleotides, Adenosine 5 monophosphate (AMP); Gamma irradiation; Guanosine 5 diphosphate (GDP); Guanosine 5 monophosphate (GMP); Mushrooms (Agaricus bisporus); Phenylalanine; Tyrosine

Indexed keywords

5' NUCLEOTIDASE; ADENOSINE PHOSPHATE; GUANOSINE DIPHOSPHATE; GUANOSINE PHOSPHATE; PHENYLALANINE; TYROSINE;

AGARICUS BISPORUS; ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; ELECTROSPRAY MASS SPECTROMETRY; FREEZE DRYING; GAMMA RADIATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; RADIATION DOSE; RADIATION RESPONSE; ULTRAVIOLET RADIATION;

AGARICUS BISPORUS; BASIDIOMYCOTA;

EID: 77952572769     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.03.124     Document Type: Article

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