Comparison of lipid content and fatty acid composition between Tuber fermentation mycelia and natural fruiting bodies

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 9, 2011, Pages 4736-4742

  Tang, Yang ^a   Li, Yuan Yuan ^a,d   Li, Hong Mei ^a   Wan, Duan Ji ^a   Tang, Ya Jie ^a,b,c  

^a HUBEI UNIVERSITY OF TECHNOLOGY   (China)

^b SHANGHAI ADVANCED RESEARCH INSTITUTE   (China)

^c INSTITUTE OF PROCESS ENGINEERING   (China)

^d CITY UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

Fatty acid; Fermentation mycelia; Fruiting bodies; Lipid; Truffle; Tuber

Indexed keywords

FATTY ACID COMPOSITION; FRUITING BODIES; HIERARCHICAL CLUSTERING ANALYSIS; LINOLENIC ACIDS; LIPID CONTENT; TRUFFLE; TUBER;

LINOLEIC ACID; OLEIC ACID; UNSATURATED FATTY ACIDS;

FERMENTATION;

FATTY ACID; LIPID;

ARTICLE; ASCOMYCETES; CHEMISTRY; COMPARATIVE STUDY; FRUITING BODY; GROWTH, DEVELOPMENT AND AGING; LIPID METABOLISM; METABOLISM; MYCELIUM;

ASCOMYCOTA; FATTY ACIDS; FRUITING BODIES, FUNGAL; LIPID METABOLISM; LIPIDS; MYCELIUM;

TUBER (TRUFFLE); TUBER AESTIVUM; TUBER INDICUM;

EID: 79955692303     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf200141s     Document Type: Article

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