Chemical composition and non-volatile components of Croatian wild edible mushrooms

Food Chemistry

Volumn 124, Issue 3, 2011, Pages 1076-1082

  Beluhan, S ^a   Ranogajec, A ^b  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b Zagreb Institute of Public Health   (Croatia)

Author keywords

5' Nucleotides; Chemical composition; Equivalent umami concentration; Free amino acids; Taste components; Wild edible mushrooms

Indexed keywords

5'-NUCLEOTIDES; CHEMICAL COMPOSITION; EQUIVALENT UMAMI CONCENTRATION; FREE AMINO ACIDS; TASTE COMPONENTS; WILD EDIBLE MUSHROOMS;

AMINO ACIDS; CONCENTRATION (PROCESS); NUCLEOTIDES; ORGANIC COMPOUNDS; SUGARS;

FUNGI;

AMINO ACID; CARBOHYDRATE; ESSENTIAL AMINO ACID; FAT; GLUTAMATE SODIUM; NUCLEOTIDE; PROTEIN; SUGAR; VOLATILE AGENT;

AGARICUS CAMPESTRIS; ARTICLE; ASH; BOLETUS EDULIS; CALOCYBE GAMBOSA; CANTHARELLUS CIBARIUS; CHEMICAL COMPOSITION; CONCENTRATION (PARAMETERS); CRATERELLUS CORNUCOPIOIDES; CROATIA; DRY WEIGHT; ENTOLOMA CLYPEATUM; FLAMMULINA VELUTIPES; FLAVOR; MACROLEPTIOTA PROCERA; MORCHELLA ELATA; MUSHROOM; NONHUMAN; PLEUROTUS OSTREATUS; TASTE;

AGARICUS CAMPESTRIS; BASIDIOMYCOTA; BOLETUS EDULIS; CALOCYBE GAMBOSA; CANTHARELLUS CIBARIUS; CRATERELLUS CORNUCOPIOIDES; ENTOLOMA; FLAMMULINA VELUTIPES; MORCHELLA ELATA; PLEUROTUS OSTREATUS;

EID: 77956615310     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.07.081     Document Type: Article

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