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International Journal of Food Properties Volume 20, 2017 - Issue sup2
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Original Articles

Monosodium glutamate equivalents and B-group vitamins in frozen mushrooms

E. BernasDepartment of Fruit, Vegetable and Mushroom Processing, University of Agriculture in Krakow, Krakow, PolandCorrespondence[email protected]
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Pages 1613-1626 | Received 06 Feb 2017, Accepted 02 Jul 2017, Published online: 21 Dec 2017

Citations (4)

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Read on this site (1)

Malsha Samarasiri & Wei Ning Chen. (2022) Variations of nonvolatile taste components of mushrooms with different operating conditions and parameters from farm to fork. Critical Reviews in Food Science and Nutrition 0:0, pages 1-20.
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Articles from other publishers (3)

Ewa Jabłońska-Ryś, Aneta Sławińska, Katarzyna Skrzypczak, Dariusz Kowalczyk & Joanna Stadnik. (2022) Content of Biogenic Amines and Physical Properties of Lacto-Fermented Button Mushrooms. Applied Sciences 12:18, pages 8957.
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Hitesh Chopra, Awdhesh Kumar Mishra, Atif Amin Baig, Tapan Kumar Mohanta, Yugal Kishore Mohanta & Kwang-Hyun Baek. (2021) Narrative Review: Bioactive Potential of Various Mushrooms as the Treasure of Versatile Therapeutic Natural Product. Journal of Fungi 7:9, pages 728.
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Jia-Nan Chen, Xu-Hui Huang, Jie Zheng, Yi-Han Sun, Xiu-Ping Dong, Da-Yong Zhou, Bei-Wei Zhu & Lei Qin. (2021) Comprehensive metabolomic and lipidomic profiling of the seasonal variation of blue mussels (Mytilus edulis L.): Free amino acids, 5′-nucleotides, and lipids. LWT 149, pages 111835.
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