EFFECTS OF PH VALUE ON THE FORMATION OF VOLATILES OF SHIITAKE (LENTINUS-EDODES), AN EDIBLE MUSHROOM

被引：31

作者：

CHEN, CC

CHEN, SD

CHEN, JJ

WU, CM

机构：

[1] TUNG HAI UNIV, DEPT FOOD SCI, TAI CHUNG, TAIWAN

[2] NATL TAIWAN COLL MARINE SCI & TECHNOL, DEPT MARINE SCI & FOOD SCI, KEELUNG, TAIWAN

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1984年 / 32卷 / 05期

关键词：

D O I：

10.1021/jf00125a011

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：999 / 1001

页数：3

共 16 条

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[10] SIMPLE METHODS FOR ISOLATION AND CONCENTRATION OF FLAVOR COMPOUNDS FROM FOODS [J].

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