Volatile components of white Hypsizygus marmoreus detected by electronic nose and HS-SPME-GC-MS: Influence of four drying methods-Reference-Cited by-同舟云学术

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Volatile components of white Hypsizygus marmoreus detected by electronic nose and HS-SPME-GC-MS: Influence of four drying methods

Published:2017-03-17 Issue:12 Volume:20 Page:2901-2910
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Chen Guitang¹,Wu Fangning²,Pei Fei³,Cheng Shujie¹,Muinde Benard²,Hu Qiuhui²³,Zhao Liyan²

Affiliation:

1. Department of Food Quality and Safety, China Pharmaceutical University, Nanjing, China

2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China

3. College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China

Funder

Special Fund for Agro-scientific Research in the Public Interest

Modern Agro-industry Technology Research System

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1258575

Reference25 articles.

1. A novel glycoprotein from mushroom Hypsizygus marmoreus (Peck) Bigelow with growth inhibitory effect against human leukaemic U937 cells

2. Antifungal Activity of Volatile Compounds Produced by an Edible Mushroom Hypsizygus marmoreus against Phytopathogenic Fungi

3. Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system

4. Composition and non-volatile taste components of Hypsizigus marmoreus

5. The influence of four drying methods on nonvolatile taste components of White Hypsizygus marmoreus

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3. GC-IMS-Based Volatile Characteristic Analysis of Hypsizygus marmoreus Dried by Different Methods;Foods;2024-04-25

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