Umami taste and its association with energy status in harvested Pleurotus geesteranus stored at different temperatures.

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第一作者： Zhiyong,Zhang

第一单位： College of Food Science, Shenyang Agricultural University, Shenyang 110866, China.

作者： Zhiyong,Zhang ^[1] ; Xiaoyu,Zhang ^[1] ; Guang,Xin ^[2] ; Xue,Gong ^[1] ; Yudi,Wang ^[1] ; Lu,Wang ^[1] ; Bingxin,Sun ^[1]

作者单位： College of Food Science, Shenyang Agricultural University, Shenyang 110866, China. ^[1] College of Food Science, Shenyang Agricultural University, Shenyang 110866, China. Electronic address: xguang212@163.com. ^[2]

关键词 Adenosine 5′-monophosphate disodium salt (PubChem CID: 13363962)Adenosine Disodium Triphosphate (PubChem CID: 132399060)Alanine (PubChem CID: 5950)Aspartic acid (PubChem CID: 5960)Energy status Glutamic acid (PubChem CID: 33032)Guanosine 5′-monophosphate disodium salt (PubChem CID: 21712)Hydrochloric acid (PubChem CID: 313)Methanol (PubChem CID: 887)Mushroom Pleurotus geesteranus Potassium dihydrogen phosphate (PubChem CID: 516951)Sulfonyl salicylic acid (PubChem CID: 88597449)Temperature Umami taste

主题词腺苷一磷酸(Adenosine Monophosphate);腺苷三磷酸(Adenosine Triphosphate);电子传递复合物Ⅳ(Electron Transport Complex IV);能量代谢(Energy Metabolism);人类(Humans);侧耳(Pleurotus);琥珀酸脱氢酶(Succinate Dehydrogenase);味觉(Taste);温度(Temperature)

DOI 10.1016/j.foodchem.2018.12.010

PMID 30611477

发布时间 2019-02-15

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Food chemistry

2019年279卷

179-186页

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Umami taste and its association with energy status in harvested Pleurotus geesteranus stored at different temperatures.

Food chemistry

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Food chemistry

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Umami taste and its association with energy status in harvested Pleurotus geesteranus stored at different temperatures.

Food chemistry

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Food chemistry

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