The impact of roasting and steaming on savory flavors contributed by amino acids, 5′-nucleotides, and volatiles in Agaricus bisporus mushrooms
Mindy Davila, Adriana Muñiz, Xiaofen Du
Topics & Concepts
UmamiAgaricus bisporusChemistryFood scienceFlavorMushroomTasteSteamingRoastingAmino acidAgaricusHigh-performance liquid chromatographyNucleotideSodium GlutamateBiochemistryRaw materialChromatographyOrganic chemistryPhysical chemistryGeneFungal Biology and ApplicationsPhytochemicals and Antioxidant ActivitiesHerbal Medicine Research Studies