Effect of preservation method on amino acid content in selected species of edible mushroom

LWT

Volumn 48, Issue 2, 2012, Pages 242-247

  Bernaś, Emilia ^a   Jaworska, Grazyna ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Amino acid; Canning; Freezing; Mushrooms; Pre treatment

Indexed keywords

AMINO ACIDS; ARGININE; CANNING; FREEZING; FUNGI; PROTEINS;

AGARICUS BISPORUS; EDIBLE MUSHROOM; L-ASCORBIC ACID; MUSHROOMS; PLEUROTUS OSTREATUS; PRE-TREATMENT; PRESERVATION METHODS; PRODUCT TYPES;

ASCORBIC ACID;

AGARICUS BISPORUS; BASIDIOMYCOTA; BOLETUS EDULIS; PLEUROTUS OSTREATUS;

EID: 84861184810     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.03.020     Document Type: Article

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