Effects of pH value on the formation of volatiles of Shiitake (Lentinus edodes), an edible mushroom
- 1 September 1984
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 32 (5) , 999-1001
- https://doi.org/10.1021/jf00125a011
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Bestimmung von 1-Oeten-3-ol in Pilzen und PilzproduktenZeitschrift für Lebensmittel-Untersuchung und Forschung, 1983
- Formation of eight-carbon and ten-carbon components in mushrooms (Agaricus campestris)Journal of Agricultural and Food Chemistry, 1982
- Synthesis and assessment of three compounds suspected as egg aroma volatilesJournal of Agricultural and Food Chemistry, 1981
- Additional volatile components of cabbage, broccoli, and cauliflowerJournal of Agricultural and Food Chemistry, 1976
- A New Aroma-Bearing Substance from Shiitake, an Edible MushroomJournal of Food Science, 1967