Study of change in shiitake of nucleotide-relative compounds at heat process
碩士 === 國立屏東科技大學 === 食品科學系所 === 96 === Shiitake have long term cultivated history and commercialized production; it’s one kind of among edible mushrooms. When shiitake dried, their enzymes could transform from contain sulfur-compound to the special flavor molecule, lenthionine, took the fancy of t...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2008
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| Online Access: | http://ndltd.ncl.edu.tw/handle/01877557138765546426 |