Comparison of sterol composition between Tuber fermentation mycelia and natural fruiting bodies

Food Chemistry

Volumn 132, Issue 3, 2012, Pages 1207-1213

  Tang, Yang ^a   Li, Hong Mei ^a   Tang, Ya Jie ^a,b,c,d  

^a HUBEI UNIVERSITY OF TECHNOLOGY   (China)

^b SHANGHAI ADVANCED RESEARCH INSTITUTE   (China)

^c INSTITUTE OF PROCESS ENGINEERING   (China)

^d EAST CHINA UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Fermentation media optimisation; Fermentation mycelia; Fruiting bodies; Sterols; Truffle; Tuber

Indexed keywords

FRUITING BODIES; OPTIMISATIONS; STEROLS; TRUFFLE; TUBER;

FERMENTATION; LIPIDS;

ALCOHOLS;

BRASSICASTEROL; CAMPESTEROL; PHYTOSTEROL; SITOSTEROL; STEROL; STIGMASTEROL;

ARTICLE; CONTROLLED STUDY; FERMENTATION; FLOUR; FRUITING BODY; FUNGAL CELL CULTURE; MASS FRAGMENTOGRAPHY; MYCELIUM; NONHUMAN; SOYBEAN; STEROL ANALYSIS; TUBER (GENUS);

FUNGI; GLYCINE MAX; TUBER (TRUFFLE);

EID: 84856216892     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.11.077     Document Type: Article

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