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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Detalles Bibliográficos
Autores principales: Li, Wen, Chen, Wan‐Chao, Wang, Jin‐Bin, Feng, Jie, Wu, Di, Zhang, Zhong, Zhang, Jing‐Song, Yang, Yan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8020957/
https://www.ncbi.nlm.nih.gov/pubmed/33841840
http://dx.doi.org/10.1002/fsn3.2198

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8020957/
https://www.ncbi.nlm.nih.gov/pubmed/33841840
http://dx.doi.org/10.1002/fsn3.2198

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