| 食用菌风味物质研究进展 |
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| 引用本文： | 程玉, 孙进, 叶兴乾, 吕兵兵, 储银, 陈健初. 食用菌风味物质研究进展[J]. 食品工业科技, 2012, (10): 412-414. DOI: 10.13386/j.issn1002-0306.2012.10.024 |
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| 作者姓名： | 程玉 孙进 叶兴乾 吕兵兵 储银 陈健初 |
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| 作者单位： | 1. 浙江大学生物系统工程与食品科学学院,浙江杭州,310058
2. 义乌市正味食品有限公司,浙江义乌,322000 |
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| 基金项目： | 浙江省科技计划项目(2008C02015) |
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| 摘 要： | 食用菌是一类高蛋白、低脂肪的大型真菌的统称,因其营养价值高、味道鲜美而深受消费者喜爱。作为
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| 关 键 词： | 食用菌 风味物质 分离鉴定 |
Advances on flavor substances of edible mushrooms |
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| CHENG Yu,SUN Jin,YE Xing-qian,LV Bing-bing,CHU Yin,CHEN Jian-chu. Advances on flavor substances of edible mushrooms[J]. Science and Technology of Food Industry, 2012, 33(10): 412-414. DOI: 10.13386/j.issn1002-0306.2012.10.024 |
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| Authors: | CHENG Yu SUN Jin YE Xing-qian LV Bing-bing CHU Yin CHEN Jian-chu |
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| Affiliation: | 1,(1.College of Biosystem Engineering and Food Science,Zhejiang University,Hangzhou 310058,China;2.Yiwu Zhengwei Food Co.,Ltd.,Yiwu 322000,China) |
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| Abstract: | Edible mushrooms are rich in protein and low in lipid and they are popular because of high nutritional values and delicious taste.The characteristics of natural,safety nutrition are suitable for the development trend of condiment.The composition and extraction methods of flavor substances were reviewed. |
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| Keywords: | edible mushrooms flavor substances detection |
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