Effects of Various Heat Processing and Damaging of Tissues on 5′-Nucleotides contents of Shiitake Mushroom (Lentinus edodes)

by Atsuko Kasuga, Shinobu Fujihara, Tatsuyuki Sugahara, Yasuo Aoyagi

Published in Journal of Cookery Science of Japan by The Japan Society of Cookery Science.

1996 Volume 29, Issue 3, p201-206

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published

Year 1996
Language ja ^?

DOI 10.11402/cookeryscience1995.29.3_201

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ISSN-L: 1341-1535

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Effects of Various Heat Processing and Damaging of Tissues on 5′-Nucleotides contents of Shiitake Mushroom (Lentinus edodes) 生椎茸に異なる熱付加,組織損傷を与えた際の5′-ヌクレオチドの挙動 release_4pday2tpj5dvvft6io7nityndy