Comparison of Basic Nutrient Content and Flavor Profile Construction of 14 Edible Fungi

This study focused on 14 edible fungi species—including Flammulina velutipes, Volvariella volvacea, Pleurotus ostreatus, Lyophyllum decastes, Agrocybe cylindracea, Lentinula edodes, Phallus indusiatus, etc. The ash content, protein content, crude polysaccharide content, amino acid composition and co...

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Podrobná bibliografie

Hlavní autoři:	Haixin YIN, Mengnan ZHANG, Wenshui XIA, Qixing JIANG, Rongying LAN, Qiyao WU, Dawei YU
Médium:	Artigo
Jazyk:	Chinês
Vydáno:	The editorial department of Science and Technology of Food Industry 2026-05-01
Edice:	Shipin gongye ke-ji
Témata:	edible fungi nutritional components amino acid composition volatile flavor substances non-volatile flavor substances equivalent umami concentration (euc)
On-line přístup:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025040402
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