Changes in volatile compound composition of Antrodia camphorata during solid state fermentation

Journal of the Science of Food and Agriculture

Volumn 91, Issue 13, 2011, Pages 2463-2470

  Xia, Yongjun ^a   Zhang, Baorong ^a   Li, Weijiang ^a   Xu, Ganrong ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Antrodia camphorata; HS SPME GC MS; Sesquiterpenes; Solid state fermentation; Volatile compounds

Indexed keywords

FATTY ALCOHOL; PHENYLACETIC ACID DERIVATIVE; TERPENE; VOLATILE ORGANIC COMPOUND;

ANTRODIA; ARTICLE; CHEMISTRY; FERMENTATION; FOOD PRESERVATION; FUNGUS HYPHAE; GROWTH, DEVELOPMENT AND AGING; MASS FRAGMENTOGRAPHY; METABOLISM; PANICUM; PLANT SEED; SOLID PHASE MICROEXTRACTION; TIME; ULTRASTRUCTURE;

ANTRODIA; FATTY ALCOHOLS; FERMENTATION; FOOD PRESERVATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HYPHAE; PANICUM; PHENYLACETATES; SEEDS; SOLID PHASE MICROEXTRACTION; TERPENES; TIME FACTORS; VOLATILE ORGANIC COMPOUNDS;

BASIDIOMYCOTA; FUNGI; PRUNUS PERSICA; TAIWANOFUNGUS CAMPHORATUS;

EID: 80052638744     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4488     Document Type: Article

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