Recent developments on umami ingredients of edible mushrooms - A review

Trends in Food Science and Technology

Volumn 33, Issue 2, 2013, Pages 78-92

  Zhang, Yin ^a,b   Venkitasamy, Chandrasekar ^b   Pan, Zhongli ^b,c   Wang, Wei ^a  

^a CHENGDU UNIVERSITY   (China)

^b Univ of California   (United States)

^c WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EDIBLE MUSHROOM; EDIBLE MUSHROOM SPECIES; FOOD PREPARATION; FUTURE TRENDS; HEALTH BENEFITS; MATURITY STAGES; PROCESSING METHOD; QUALITY GRADE;

AMINO ACIDS;

FUNGI;

BASIDIOMYCOTA;

EID: 84884587647     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2013.08.002     Document Type: Review

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