Coating shiitake mushrooms (Lentinus edodes) with a polysaccharide from Oudemansiella radicata improves product quality and flavor during postharvest storage
Qin Liu, Xiao Cui, Zhibo Song, Weiwei Kong, Weiwei Kong, Yuanchun Kang, Weili Kong, Weili Kong, Tzi Bun Ng
Topics & Concepts
Food sciencePolyphenol oxidaseChemistryPostharvestFlavorMushroomPolysaccharidePeroxidasePleurotusBrowningChitinaseCold storageBotanyBiochemistryBiologyEnzymeHorticultureFungal Biology and ApplicationsPolysaccharides and Plant Cell WallsPhytochemicals and Antioxidant Activities