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Evaluation of the nutrition properties of Flammulina velutipes
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  • Journal title : Journal of Mushroom
  • Volume 14, Issue 2,  2016, pp.44-50
  • Publisher : The Korean Society Of Mushroom Science
  • DOI : 10.14480/JM.2016.14.2.44
 Title & Authors
Evaluation of the nutrition properties of Flammulina velutipes
Kim, Kyung-Je; Jin, Seong-Woo; Choi, Bong-Suk; Kim, Jin-Kyeong; Koh, Young-Woo; Ban, Seung-Eon; Seo, Kyoung-Sun;
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In the present study, we analyzed the amino acid and free sugar contentof Flammulina velutipes. We observed that the free sugar content in Flammulina velutipes increased under higher storage temperatures. However, the the packaging material had no effect on the sugar content. Higher storage temperature increased the level Among the packaging film materials tested for the storage of Flammulina velutipes, polyphenol oxidase. -glucan level of Flammulina velutipes by variation in the packaging film material or storage temperature. We suggest that the -glucan content is not an acceptable to mushroom storage standards.
Flammulina velutipes;packaging film;storage temperature;polyphenol oxidase;
 Cited by
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