山东农业科学Issue(6)：145-147,3.DOI:10.14083/j.issn.1001-4942.2015.06.034
香菇风味物质形成机理研究进展
Study on Formation Mechanism of Flavor Compounds in Lentinus edodes
摘要
Abstract
The main flavor compounds in Lentinus edodes were summarized.Their formation mechanisms were studied.They provided more theoretical basis for deep processing of Lentinus edodes.关键词
香菇/风味物质/形成机理Key words
Lentinus edodes/Flavor compounds/Formation mechanism分类
农业科技引用本文复制引用
王文亮,孙卿,曹世宁,弓志青,孙华,陈相艳..香菇风味物质形成机理研究进展[J].山东农业科学,2015,(6):145-147,3.基金项目
山东省农业科学院青年科研基金项目“香菇呈味物质释放机理研究及调味品开发” （）
