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Effects of enzymatic reaction on the generation of key aroma volatiles in shiitake mushroom at different cultivation substrates
Aroma is an important factor affecting mushroom character and quality. According to the different reaction pathway, the key aroma metabolites (sulfur and eight‐carbon volatiles) formation can be classified into enzymatic reactions and nonenzymatic reactions. Aroma volatiles are generated from precur...
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| 出版年: | Food Sci Nutr |
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| 主要な著者: | , , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
John Wiley and Sons Inc.
2021
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8020957/ https://ncbi.nlm.nih.gov/pubmed/33841840 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.2198 |
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