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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Color, texture and enzyme activities of Hypsizygus marmoreus as affected by heating combined with color protection and hardening

Su-min Zhanga College of Food Science and Engineering, Shanxi Agricultural University, Taigu, ChinaView further author information
,
Jin-hao Baia College of Food Science and Engineering, Shanxi Agricultural University, Taigu, ChinaView further author information
,
Ming-chang Changa College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China;b Shanxi Research Station for Engineering Technology of Edible Fungi, Taigu, ChinaView further author information
,
Jun-long Menga College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China;b Shanxi Research Station for Engineering Technology of Edible Fungi, Taigu, ChinaView further author information
,
Jing-yu Liua College of Food Science and Engineering, Shanxi Agricultural University, Taigu, ChinaView further author information
&
Cui-ping Fenga College of Food Science and Engineering, Shanxi Agricultural University, Taigu, ChinaCorrespondence[email protected]
View further author information
Pages 9-18 | Received 07 Sep 2018, Accepted 27 Dec 2018, Published online: 14 Jan 2019

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