Identification of sulfurous compounds of Shiitake mushroom (Lentinus edodes Sing.)
- 1 September 1986
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 34 (5) , 830-833
- https://doi.org/10.1021/jf00071a016
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Volatile components of the thermal degradation of cystine in waterJournal of Agricultural and Food Chemistry, 1985
- Determination of trace levels of dimethyl polysulphides by capillary gas chromatographyJournal of Chromatography A, 1985
- Effects of pH value on the formation of volatiles of Shiitake (Lentinus edodes), an edible mushroomJournal of Agricultural and Food Chemistry, 1984
- Synthesis and assessment of three compounds suspected as egg aroma volatilesJournal of Agricultural and Food Chemistry, 1981
- GAS-LIQUID CHROMATOGRAPHIC DETERMINATION OF LENTHIONINE IN Shiitake MUSHROOM (Lentinus edodes) WITH SPECIAL REFERENCE TO THE RELATION BETWEEN CARBON DISULFIDE AND LENTHIONINEJournal of Food Science, 1978
- Formation of sulfur-containing compounds from the reaction of D-glucose and hydrogen sulfideJournal of Agricultural and Food Chemistry, 1978
- A New Aroma-Bearing Substance from Shiitake, an Edible MushroomJournal of Food Science, 1967
- Isolation, Structure, and Synthesis of Lenthionine and Its Analogs.CHEMICAL & PHARMACEUTICAL BULLETIN, 1967