Effects of different extraction methods on the release of non-volatile flavor components in shiitake mushroom (Lentinus edodes)
Jiaxin Du, Jiapei Xi, Xiao Chen, Hailan Sun, Lei Zhong, Qiping Zhan, Liyan Zhao
Topics & Concepts
UmamiLentinusChemistryFlavorFlavourMushroomFood scienceHigh-performance liquid chromatographyHydrolysisEnzymatic hydrolysisExtraction (chemistry)ChromatographyBiochemistryFungal Biology and ApplicationsPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies