¿Ha olvidado su contraseña?
¿Nuevo usuario?
Un trabajo citado en blazei.org sobre las diferentes morfologías y composiciones químicas del Agaricus blazei dependiendo de la cepa micelial, modo de cultivo y localización del mismo
Todas las páginas de contenido de AbM.objectis.net
Agaricus subrufescens, a cultivated edible and medicinal mushroom, and its synonyms
Acciones de Documento
Analysis on the volatile flavor compounds in Agaricus blazei by GC-MS
2004 - Análisis sobre el sabor de compuestos volátiles en Agaricus blazei por GC-MS.
- Zhong Yao Cai. 2003 Nov;26(11):789-91.
-
[Analysis on the volatile flavor compounds in Agaricus blazei by GC-MS]
[Article in Chinese]Key Laboratory of Edible Fungus Genetics and Breeding, Ministry of Agriculture & Key Laboratory of Agriculture Genetics and Breeding of Shanghai & Edible Fungi Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201106.
The volatile flavor compounds in Agaricus blazei fruit bodies and mycelia were analyzed by head space analysis GC-MS. 7 kinds of volatile flavor compounds were identified in fruit bodies, and 16 in mycelia. Benzaldehyde and benzyl alcohol are main compounds in fruit bodies, their contents are 43.20% and 28.98% respectively. Benzaldehyde is the main compound in the mycelia and its content is 38.50%. Benzaldehyde and benzyl alcohol are main volatile flavor compounds in Agaricus blazei.
