Compression properties of the fruit body of king oyster mushroom Pleurotus eryngii

International Journal of Food Science and Technology

Volumn 47, Issue 12, 2012, Pages 2487-2492

  Ogawa, Yukiharu ^a   Miyazawa, Akiko ^a   Yamamoto, Nami ^b   Suzuki, Akira ^a  

^a CHIBA UNIVERSITY   (Japan)

^b WAKAYAMA UNIVERSITY   (Japan)

Author keywords

Edible fungi; Firmness; Microscopy; Structure; Tissue

Indexed keywords

COMPRESSION PROPERTIES; CUBIC SAMPLES; FIRMNESS; FRUIT BODY; GROWTH DIRECTIONS; IRREGULAR ARRANGEMENT; OYSTER MUSHROOM; PLEUROTUS ERYNGII; SCANNING ELECTRON MICROSCOPY IMAGE; TEXTURAL PROPERTIES; TISSUE STRUCTURE;

FUNGI; MICROSCOPIC EXAMINATION; SCANNING ELECTRON MICROSCOPY; SHELLFISH; STRUCTURE (COMPOSITION);

TISSUE;

BASIDIOMYCOTA; FUNGI; PLEUROTUS ERYNGII; PLEUROTUS OSTREATUS;

EID: 84869088171     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.3126.x     Document Type: Article

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