Effect of gamma-irradiation on flavour 5'-nucleotides, tyrosine, and phenylalanine in mushrooms (Agaricus bisporus)
- Author
- SOMMER, Isolde1 ; SCHWARTZ, Heidi2 ; SOLAR, Sonja1 ; SONTAG, Gerhard2
[1] University of Vienna, Faculty of Life Sciences, Department of Nutritional Sciences, Althanstrasse 14, 1090 Vienna, Austria
[2] University of Vienna, Faculty of Chemistry, Department of Analytical Chemistry, Waehringer Strasse 38, 1090 Vienna, Austria - Source
Food chemistry. 2010, Vol 123, Num 1, pp 171-174, 4 p ; ref : 1/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Flavour 5'-nucleotides, Adenosine 5'-monophosphate (AMP) Gamma-irradiation Guanosine 5'-diphosphate (GDP) Guanosine 5'-monophosphate (GMP) Mushrooms (Agaricus bisporus) Phenylalanine Tyrosine
- Keyword (fr)
- Agaricus bisporus Champignon comestible Flaveur Fungi GMP Irradiation gamma Nucléotide Tyrosine Aminoacide Basidiomycota
- Keyword (en)
- Agaricus bisporus Edible fungi Flavor Fungi GMP Gamma irradiation Nucleotide Tyrosine Aminoacid Basidiomycota
- Keyword (es)
- Agaricus bisporus Seta comestible Flavor Fungi GMP Irradiación gama Nucleótido Tirosina Aminoácido Basidiomycota
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 22922785
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2010.03.124 
https://dx.doi.org/10.1016/j.foodchem.2010.03.124
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