The Taste and Flavor Compounds of the Cultivated Mushrooms of Tricholomataceae

Journal for the Integrated Study of Dietary Habits
doi 10.2740/jisdh.10.2_50
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Japanese Association for the Integrated Study of Dietary Habits

Related search

Expression of the Taste and Flavor of Margarine

Japan Journal of Food Engineering
IndustrialManufacturing EngineeringFood Science
2014English

The Complicated Equation of Smell, Flavor, and Taste

American Journal of Neuroradiology
MedicineNuclear MedicineNeurologyImagingRadiology
2013English

Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu

Journal of Food Science
Food Science
2018English

Multimodal Effects of Color and Flavor of Soft Drinks on the Predicted Palatability and Taste

Japanese Journal of Sensory Evaluation
2015English

Antiviral Potential of Mushrooms in the Light of Their Biological Active Compounds

ARC Journal of Pharmaceutical Sciences
2019English

Thermally Induced Flavor Compounds

Hortscience: A Publication of the American Society for Hortcultural Science
Horticulture
2000English

Γ-Glutamyl Transpeptidase in Edible Mushrooms and Its Application to Flavor Enhancement

Eiyo To Shokuryo
1974English

Antioxidant Activity, Bioactive Compounds and Antimicrobial Effect of Mushrooms Extracts

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies
2015English

Chemical Composition and Bioactive Compounds of Some Wild Edible Mushrooms

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology
2017English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy