Non-volatile flavour components in Lentinus edodes after hot water blanching and microwave blanching

Microwave blanching (MB) and hot water blanching (HB) samples of L.edodes were first analysed by electronic tongue and then analysed by high performance liquid chromatography (HPLC) for the content of non-volatile flavour components (soluble sugars (mannitol), organic acids, 5ʹ-nucleotides, and free...

Full description

Saved in:
Bibliographic Details
Published inInternational journal of food properties Vol. 20; no. sup3; pp. S2532 - S2542
Main Authors Li, Biao, Kimatu, Benard Muinde, Pei, Fei, Chen, Shuangyang, Feng, Xin, Hu, Qiuhui, Zhao, Liyan
Format Journal Article
LanguageEnglish
Published Abingdon Taylor & Francis 10.01.2018
Taylor & Francis Ltd
Subjects
Amino acids
astringency
Astringents
Bitterness
blanching
electronic tongue
Electronic tongues
flavor compounds
Flavors
free amino acids
High-performance liquid chromatography
HPLC
L.edodes
Lentinula edodes
Mannitol
Monosodium glutamate
non-volatile flavour components
Nucleotides
Organic acids
Umami
Online AccessGet full text
ISSN1094-2912
1532-2386
DOI10.1080/10942912.2017.1373667

Cover

Abstract Microwave blanching (MB) and hot water blanching (HB) samples of L.edodes were first analysed by electronic tongue and then analysed by high performance liquid chromatography (HPLC) for the content of non-volatile flavour components (soluble sugars (mannitol), organic acids, 5ʹ-nucleotides, and free amino acids). The results showed that contents of bitterness and astringency changed markedly (p < 0.05) when the blanching conditions were 60 s (HB) and 300 w 90 s (MB), respectively. The contents of non-volatile flavour components in HB samples (60 s) were relatively low, whereas contents in MB samples (300w 90s) were significantly higher (p < 0.05) as compared to HB, especially the taste-active amino acids and 5ʹ-nucleotides, which were attributed to the equivalent umami concentration (EUC) values. In addition, the EUC values of MB samples did not differ significantly from the fresh ones, suggesting that MB could effectively preserve the MSG (monosodium glutamate)-like components of L.edodes compared to HB.
AbstractList Microwave blanching (MB) and hot water blanching (HB) samples of L.edodes were first analysed by electronic tongue and then analysed by high performance liquid chromatography (HPLC) for the content of non-volatile flavour components (soluble sugars (mannitol), organic acids, 5ʹ-nucleotides, and free amino acids). The results showed that contents of bitterness and astringency changed markedly (p < 0.05) when the blanching conditions were 60 s (HB) and 300 w 90 s (MB), respectively. The contents of non-volatile flavour components in HB samples (60 s) were relatively low, whereas contents in MB samples (300w 90s) were significantly higher (p < 0.05) as compared to HB, especially the taste-active amino acids and 5ʹ-nucleotides, which were attributed to the equivalent umami concentration (EUC) values. In addition, the EUC values of MB samples did not differ significantly from the fresh ones, suggesting that MB could effectively preserve the MSG (monosodium glutamate)-like components of L.edodes compared to HB.
Microwave blanching (MB) and hot water blanching (HB) samples of L.edodes were first analysed by electronic tongue and then analysed by high performance liquid chromatography (HPLC) for the content of non-volatile flavour components (soluble sugars (mannitol), organic acids, 5'-nucleotides, and free amino acids). The results showed that contents of bitterness and astringency changed markedly (p < 0.05) when the blanching conditions were 60 s (HB) and 300 w 90 s (MB), respectively. The contents of non-volatile flavour components in HB samples (60 s) were relatively low, whereas contents in MB samples (300w 90s) were significantly higher (p < 0.05) as compared to HB, especially the taste-active amino acids and 5'-nucleotides, which were attributed to the equivalent umami concentration (EUC) values. In addition, the EUC values of MB samples did not differ significantly from the fresh ones, suggesting that MB could effectively preserve the MSG (monosodium glutamate)-like components of L.edodes compared to HB.
Microwave blanching (MB) and hot water blanching (HB) samples of L.edodes were first analysed by electronic tongue and then analysed by high performance liquid chromatography (HPLC) for the content of non-volatile flavour components (soluble sugars (mannitol), organic acids, 5ʹ-nucleotides, and free amino acids). The results showed that contents of bitterness and astringency changed markedly (p < 0.05) when the blanching conditions were 60 s (HB) and 300 w 90 s (MB), respectively. The contents of non-volatile flavour components in HB samples (60 s) were relatively low, whereas contents in MB samples (300w 90s) were significantly higher (p < 0.05) as compared to HB, especially the taste-active amino acids and 5ʹ-nucleotides, which were attributed to the equivalent umami concentration (EUC) values. In addition, the EUC values of MB samples did not differ significantly from the fresh ones, suggesting that MB could effectively preserve the MSG (monosodium glutamate)-like components of L.edodes compared to HB.
Author Hu, Qiuhui
Zhao, Liyan
Chen, Shuangyang
Kimatu, Benard Muinde
Feng, Xin
Li, Biao
Pei, Fei
Author_xml – sequence: 1
  givenname: Biao
  surname: Li
  fullname: Li, Biao
  organization: College of Food Science and Technology, Nanjing Agricultural University
– sequence: 2
  givenname: Benard Muinde
  surname: Kimatu
  fullname: Kimatu, Benard Muinde
  organization: Department of Dairy and Food Science and Technology, Egerton University
– sequence: 3
  givenname: Fei
  surname: Pei
  fullname: Pei, Fei
  organization: College of Food Science and Engineering, Nanjing University of Finance and Economics
– sequence: 4
  givenname: Shuangyang
  surname: Chen
  fullname: Chen, Shuangyang
  organization: College of Food Science and Technology, Nanjing Agricultural University
– sequence: 5
  givenname: Xin
  surname: Feng
  fullname: Feng, Xin
  organization: College of Food Science and Technology, Nanjing Agricultural University
– sequence: 6
  givenname: Qiuhui
  surname: Hu
  fullname: Hu, Qiuhui
  organization: College of Food Science and Engineering, Nanjing University of Finance and Economics
– sequence: 7
  givenname: Liyan
  surname: Zhao
  fullname: Zhao, Liyan
  email: zhlychen@njau.edu.cn
  organization: College of Food Science and Technology, Nanjing Agricultural University
BookMark eNqFkU1rXCEUhqWk0CTtTygI2WRzpx69X5JNQkg_YGg37VrOVW9j8OpEnRny7-MwKYUs2pUv8rzn6z0jJyEGS8hHYCtgI_sETLZcAl9xBsMKxCD6fnhDTqETvOFi7E-qrkxzgN6Rs5wfGINRADsl5nsMzS56LM5bOnvcxW2iOi6b2iOUTF2g6ypc2GZqTTQ2U5yLTfQ-FrrHg5o8Bn3vwm-KwdDF6RT3uLN__9-TtzP6bD-8vOfk1-e7n7dfm_WPL99ub9aNFgOUprVSGMElBzTDJLiWRo5TN_YoUWBvDLKx55MctAA9MUQDEgfbc4ZSQgfinFwe625SfNzaXNTisra-zmHjNivOxpa1oxBtRS9eoQ918VCnqxR0DEQHfaWujlRdKedkZ6VdqaeKoSR0XgFThwTUnwQO3kG9JFDd3Sv3JrkF09N_fddHnwtzTAvuY_JGFXzyMc2p3tRlJf5d4hnK759C
CitedBy_id crossref_primary_10_1002_jsfa_10602
crossref_primary_10_1016_j_foodcont_2022_109245
crossref_primary_10_1016_j_lwt_2021_111402
crossref_primary_10_1016_j_jspr_2023_102241
crossref_primary_10_26599_FSHW_2022_9250091
crossref_primary_10_48130_FMR_2023_0009
crossref_primary_10_1016_j_foodchem_2024_142066
crossref_primary_10_1016_j_lwt_2023_115083
crossref_primary_10_1016_j_foodchem_2024_139387
crossref_primary_10_1080_10942912_2021_1938605
crossref_primary_10_1016_j_foodchem_2023_135480
crossref_primary_10_3390_molecules27144480
crossref_primary_10_1111_jfpp_15648
crossref_primary_10_3390_foods11111553
crossref_primary_10_1007_s43393_023_00217_9
crossref_primary_10_1080_10408398_2022_2132211
crossref_primary_10_3389_fnut_2023_1178797
crossref_primary_10_1016_j_foodchem_2020_128632
crossref_primary_10_1016_j_jfca_2024_106228
crossref_primary_10_1080_10942912_2019_1657445
crossref_primary_10_1002_fsn3_1667
crossref_primary_10_1016_j_foodchem_2020_128290
crossref_primary_10_1016_j_foodcont_2024_111057
crossref_primary_10_1016_j_foodchem_2018_06_054
crossref_primary_10_1016_j_foodchem_2021_130192
crossref_primary_10_1080_10942912_2023_2243054
crossref_primary_10_1515_ijfe_2024_0016
crossref_primary_10_1007_s11694_020_00377_5
crossref_primary_10_1111_jfpe_14648
crossref_primary_10_17221_214_2020_CJFS
crossref_primary_10_1007_s13197_022_05446_9
crossref_primary_10_3390_foods12152925
crossref_primary_10_1016_j_jfca_2024_106001
crossref_primary_10_1021_acsfoodscitech_1c00229
crossref_primary_10_1080_10408398_2021_1922871
crossref_primary_10_1111_1750_3841_17616
Cites_doi 10.1080/10942912.2016.1258575
10.2169/internalmedicine.31.1204
10.1111/j.1365-2621.2011.02592.x
10.1016/j.profoo.2011.09.028
10.1016/j.snb.2006.04.051
10.1111/j.1365-2621.2002.tb11416.x
10.1109/TIM.2011.2115410
10.1016/j.foodhyd.2010.02.001
10.1615/IntJMedMushr.v7.i12.120
10.1093/chemse/23.3.343
10.1007/s12161-014-0070-x
10.1002/jsfa.2040
10.1016/S0308-8146(00)00262-4
10.1016/j.foodchem.2014.05.130
10.1016/j.foodres.2003.07.002
10.1016/j.enzmictec.2008.05.005
10.1016/j.lwt.2004.07.007
10.1002/jsfa.3557
10.1007/s12161-013-9634-4
10.1016/j.foodchem.2013.08.006
10.1016/j.foodres.2009.08.008
10.1615/IntJMedMushr.v13.i4.50
10.1002/jsfa.6151
10.1016/j.foodchem.2006.10.073
10.3390/s100403411
10.1002/bit.260090303
10.1016/j.foodchem.2015.07.113
10.1016/S0021-9258(18)64562-4
10.1021/jf505410a
10.1016/S0308-8146(01)00127-3
10.1016/j.foodchem.2010.07.081
10.1111/j.1365-2621.1971.tb15541.x
10.1016/j.foodchem.2015.11.029
10.1016/j.foodchem.2014.09.130
10.1016/j.biotechadv.2005.11.004
10.1111/j.1750-3841.2012.02800.x
10.1074/jbc.M114.563486
10.1016/j.foodchem.2007.07.080
10.1016/j.foodchem.2013.03.018
ContentType Journal Article
Copyright Biao Li, Benard Muinde Kimatu, Fei Pei, Shuangyang Chen, Xin Feng, Qiuhui Hu, and Liyan Zhao
Copyright_xml – notice: Biao Li, Benard Muinde Kimatu, Fei Pei, Shuangyang Chen, Xin Feng, Qiuhui Hu, and Liyan Zhao
DBID AAYXX
CITATION
7QR
8FD
FR3
P64
7S9
L.6
DOI 10.1080/10942912.2017.1373667
DatabaseName CrossRef
Chemoreception Abstracts
Technology Research Database
Engineering Research Database
Biotechnology and BioEngineering Abstracts
AGRICOLA
AGRICOLA - Academic
DatabaseTitle CrossRef
Chemoreception Abstracts
Engineering Research Database
Technology Research Database
Biotechnology and BioEngineering Abstracts
AGRICOLA
AGRICOLA - Academic
DatabaseTitleList
Chemoreception Abstracts
AGRICOLA
DeliveryMethod fulltext_linktorsrc
Discipline Diet & Clinical Nutrition
EISSN 1532-2386
EndPage S2542
ExternalDocumentID 10_1080_10942912_2017_1373667
1373667
Genre Article
GrantInformation_xml – fundername: the National Key Research and Development Program of China
  grantid: NO.2016YFD0400405
GroupedDBID .7F
.QJ
0YH
29J
4.4
53G
5GY
5VS
A8Z
AAENE
AAHBH
ABCCY
ABDBF
ABFIM
ABHAV
ABPEM
ABTAI
ACGEJ
ACGFS
ACIWK
ACPRK
ACUHS
ADBBV
ADCVX
ADXPE
AENEX
AEPSL
AFKVX
AGMYJ
AIJEM
AJWEG
ALMA_UNASSIGNED_HOLDINGS
AVBZW
AWYRJ
BCNDV
CE4
CS3
DGEBU
DU5
EAP
EBO
EBS
ECGQY
EHX
EJD
EMK
EPL
ESTFP
ESX
E~A
E~B
GROUPED_DOAJ
GTTXZ
H13
HF~
HZ~
H~P
I-F
IPNFZ
J.P
M4Z
NA5
O9-
OK1
P2P
PQQKQ
RIG
S-T
TDBHL
TEI
TFL
TFT
TFW
TH9
TUS
TWF
UCJ
UT5
UU3
~S~
AAYXX
CITATION
TTHFI
7QR
8FD
FR3
P64
7S9
L.6
ID FETCH-LOGICAL-c371t-4e93d32921ad7b32c9d98b586a9a3a6dda0862b97c31cb0aad19a7e620a991513
IEDL.DBID 0YH
ISSN 1094-2912
IngestDate Wed Jul 02 04:38:11 EDT 2025
Mon Jun 30 07:29:24 EDT 2025
Thu Apr 24 23:05:23 EDT 2025
Tue Jul 01 02:49:42 EDT 2025
Wed Dec 25 09:05:31 EST 2024
IsPeerReviewed true
IsScholarly true
Issue sup3
Language English
LinkModel DirectLink
MergedId FETCHMERGED-LOGICAL-c371t-4e93d32921ad7b32c9d98b586a9a3a6dda0862b97c31cb0aad19a7e620a991513
Notes ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 14
content type line 23
PQID 2015013516
PQPubID 176142
ParticipantIDs crossref_citationtrail_10_1080_10942912_2017_1373667
informaworld_taylorfrancis_310_1080_10942912_2017_1373667
crossref_primary_10_1080_10942912_2017_1373667
proquest_miscellaneous_2084048334
proquest_journals_2015013516
ProviderPackageCode CITATION
AAYXX
PublicationCentury 2000
PublicationDate 2018-01-10
PublicationDateYYYYMMDD 2018-01-10
PublicationDate_xml – month: 01
  year: 2018
  text: 2018-01-10
  day: 10
PublicationDecade 2010
PublicationPlace Abingdon
PublicationPlace_xml – name: Abingdon
PublicationTitle International journal of food properties
PublicationYear 2018
Publisher Taylor & Francis
Taylor & Francis Ltd
Publisher_xml – name: Taylor & Francis
– name: Taylor & Francis Ltd
References CIT0030
CIT0010
CIT0032
CIT0012
CIT0034
CIT0011
CIT0033
CIT0036
CIT0013
CIT0035
CIT0016
CIT0038
Giese J. (CIT0014) 1992; 46
CIT0015
CIT0037
CIT0018
CIT0017
CIT0039
CIT0019
CIT0040
CIT0021
CIT0020
CIT0001
CIT0023
CIT0022
Handschumacher R. E. (CIT0031) 1960; 235
CIT0003
CIT0025
CIT0002
CIT0024
CIT0005
CIT0027
CIT0004
CIT0026
CIT0007
CIT0029
CIT0006
CIT0028
CIT0009
CIT0008
References_xml – ident: CIT0011
  doi: 10.1080/10942912.2016.1258575
– ident: CIT0003
  doi: 10.2169/internalmedicine.31.1204
– ident: CIT0030
  doi: 10.1111/j.1365-2621.2011.02592.x
– ident: CIT0016
  doi: 10.1016/j.profoo.2011.09.028
– ident: CIT0020
  doi: 10.1016/j.snb.2006.04.051
– ident: CIT0015
  doi: 10.1111/j.1365-2621.2002.tb11416.x
– ident: CIT0021
  doi: 10.1109/TIM.2011.2115410
– ident: CIT0005
  doi: 10.1016/j.foodhyd.2010.02.001
– ident: CIT0040
  doi: 10.1615/IntJMedMushr.v7.i12.120
– ident: CIT0032
  doi: 10.1093/chemse/23.3.343
– ident: CIT0018
  doi: 10.1007/s12161-014-0070-x
– ident: CIT0036
  doi: 10.1002/jsfa.2040
– ident: CIT0033
  doi: 10.1016/S0308-8146(00)00262-4
– ident: CIT0026
  doi: 10.1016/j.foodchem.2014.05.130
– ident: CIT0013
  doi: 10.1016/j.foodres.2003.07.002
– ident: CIT0010
  doi: 10.1016/j.enzmictec.2008.05.005
– ident: CIT0012
  doi: 10.1016/j.lwt.2004.07.007
– ident: CIT0017
  doi: 10.1002/jsfa.3557
– ident: CIT0022
  doi: 10.1007/s12161-013-9634-4
– ident: CIT0025
  doi: 10.1016/j.foodchem.2013.08.006
– ident: CIT0028
  doi: 10.1016/j.foodres.2009.08.008
– ident: CIT0009
  doi: 10.1615/IntJMedMushr.v13.i4.50
– ident: CIT0008
  doi: 10.1002/jsfa.6151
– ident: CIT0037
  doi: 10.1016/j.foodchem.2006.10.073
– ident: CIT0019
  doi: 10.3390/s100403411
– ident: CIT0029
  doi: 10.1002/bit.260090303
– ident: CIT0023
  doi: 10.1016/j.foodchem.2015.07.113
– volume: 235
  start-page: 2917
  year: 1960
  ident: CIT0031
  publication-title: J. Biol. Chem
  doi: 10.1016/S0021-9258(18)64562-4
– ident: CIT0001
  doi: 10.1021/jf505410a
– ident: CIT0039
  doi: 10.1016/S0308-8146(01)00127-3
– ident: CIT0038
  doi: 10.1016/j.foodchem.2010.07.081
– ident: CIT0027
  doi: 10.1111/j.1365-2621.1971.tb15541.x
– ident: CIT0006
  doi: 10.1016/j.foodchem.2015.11.029
– ident: CIT0007
  doi: 10.1016/j.foodchem.2014.09.130
– volume: 46
  start-page: 118
  year: 1992
  ident: CIT0014
  publication-title: Food Technol
– ident: CIT0034
  doi: 10.1016/j.biotechadv.2005.11.004
– ident: CIT0035
  doi: 10.1111/j.1750-3841.2012.02800.x
– ident: CIT0004
  doi: 10.1074/jbc.M114.563486
– ident: CIT0024
  doi: 10.1016/j.foodchem.2007.07.080
– ident: CIT0002
  doi: 10.1016/j.foodchem.2013.03.018
SSID ssj0018310
Score 2.3327441
Snippet Microwave blanching (MB) and hot water blanching (HB) samples of L.edodes were first analysed by electronic tongue and then analysed by high performance liquid...
SourceID proquest
crossref
informaworld
SourceType Aggregation Database
Enrichment Source
Index Database
Publisher
StartPage S2532
SubjectTerms Amino acids
astringency
Astringents
Bitterness
blanching
electronic tongue
Electronic tongues
flavor compounds
Flavors
free amino acids
High-performance liquid chromatography
HPLC
L.edodes
Lentinula edodes
Mannitol
Monosodium glutamate
non-volatile flavour components
Nucleotides
Organic acids
Umami
Title Non-volatile flavour components in Lentinus edodes after hot water blanching and microwave blanching
URI https://www.tandfonline.com/doi/abs/10.1080/10942912.2017.1373667
https://www.proquest.com/docview/2015013516
https://www.proquest.com/docview/2084048334
Volume 20
hasFullText 1
inHoldings 1
isFullTextHit
isPrint
link http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwpV1LT9wwELbKcuGCoA-xBVauVPVmtI4dJz6y0NUK0T0VCU7ROHYEUkhQk4W_z0w22YJQxaGnPMeJPOPx2P78DWPfHViIwETCxTIVGIHnwvkghfexK-LIBNPNd_xamsWVvriOBzRh08MqaQxdrIkiOl9NjRtcMyDi8GjRi0raRiWTE6kSZUyyxbYjslY06enNYrOQQHm0ugVPqwXJDJt4_lXMq-7pFXnpG2fd9UDzPbbbh478dK3rffYhVB_Z-PwutPwH7_k9S74c6PU_Mb-sK4HuByu_DLwo4RGL4AQiryvCT_C7il8SWqhaNTz42oeGdznD-W3d8iegM1eiWdAsFcfq4vcE33uCx_D3_md2Nf_5-2wh-qwKIleJbIUOVnkV2UiCT5yKcutt6uLUoNYUGO-BRjnOJrmSuZsCeGkhCSaaAsaSsVRf2KjC3zxgHFyR2lxKpzQRCUqrpQQTlAo6EBPgmOmhMrO8pxynzBdlJntm0kEHGekg63UwZicbsYc158Z7AvalprK2m-wo1plJMvWO7NGg1qxvvg29EE8pd6EZs2-bx9jwaDUFqlCv6B0cG-tUKf31Pz5_yHbwkvCE2CEesVH7ZxWOMcxp3aQz5AnbPp2dz-aTbrLgGdBC8us
linkProvider Taylor & Francis
linkToHtml http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwpV1LT8QgECY-DnoxPuP6xMR4wyyF0nI0PrLq7p400VMDhUaT2hq3q3_fmW67ujHGg6c2hYGGgZlhGL4h5NgabQKjAmZDHjOwwFNmnefMudBmYaC8qv0dg6Hq3cubh_Dh210YDKvEPXQ2AYqoZTUubnRGtyFx8NQgRjneo-LRKReRUCqaJ4shKF9M39B97E1PEjCRVn3iqSVDmvYWz2_NzOinGfTSH9K6VkFXq2SlsR3p2YTZa2TOF-ukc_HsK3pCG4DPnA5bfP0N4oZlwUD-wOjnnma5eYcmKEaRlwUGUNDngvYxXKgYj6h3pfMjWicNp09lRT8Mvtkc5gW6qSiMF33B-L0P8-6_vm-S-6vLu_Mea9IqsFREvGLSa-FEoANuXGRFkGqnYxvGCtgmjHLO4DbH6igVPLVdYxzXJvIq6BowJkMutshCAb-5TaixWaxTzq2QiCTIteTcKC-Elx6hADtEtoOZpA3mOKa-yBPeQJO2PEiQB0nDgw45nZK9TkA3_iLQ3zmVVLW3I5ukJknEH7R7LVuTZv2OsELYxeSFqkOOpsWw8vA4xRS-HGMd2BzLWAi584_uD8lS727QT_rXw9tdsgxFGFwI2nGPLFRvY78PNk9lD-pJ_Qm4qvP4
linkToPdf http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwpV1LS8QwEA4-QLyIT1yfEcRbZNOkaXMUdVlfiwcFPZWkSXGhtuJ29e87021XRcSDp5Ym05ZMMjNJvnxDyKE12gRGBcyGPGYQgafMOs-Zc6HNwkB5Va933AxU_15ePoQtmnDUwCpxDp1NiCJqW42D-8VlLSIOrhqsKMdjVDw65iISSkWzZD6MwddDl-4-9qcbCZhHq97w1JKhTHuI57fXfHNP38hLfxjr2gP1lslSEzrSk4muV8iML1ZJ52zoK3pEG37PnA5aev014gZlwcD8QOPnnma5eYNXUASRlwXiJ-iwoNeIFirGI-pd6fyI1jnD6VNZ0XeDdzaHboGrVBSaiz4jfO_dvPnP5-vkvnd-d9pnTVYFloqIV0x6LZwIdMCNi6wIUu10bMNYgdaEUc4ZnOVYHaWCp7ZrjOPaRF4FXQOxZMjFBpkr4Dc3CTU2i3XKuRUSiQS5lpwb5YXw0iMTYIfItjGTtKEcx8wXecIbZtJWBwnqIGl00CHHU7GXCefGXwL6q6aSql7syCaZSRLxh-xOq9akGb4jrBB2MXeh6pCDaTEMPNxNMYUvx1gH5sYyFkJu_ePz-2Th9qyXXF8MrrbJIpQgtBB84w6Zq17Hfhcinsru1X36A0z08yo
openUrl ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Non-volatile+flavour+components+in+Lentinus+edodes+after+hot+water+blanching+and+microwave+blanching&rft.jtitle=International+journal+of+food+properties&rft.au=Li%2C+Biao&rft.au=Kimatu%2C+Benard+Muinde&rft.au=Pei%2C+Fei&rft.au=Chen%2C+Shuangyang&rft.date=2018-01-10&rft.issn=1094-2912&rft.eissn=1532-2386&rft.volume=20&rft.issue=sup3&rft.spage=S2532&rft.epage=S2542&rft_id=info:doi/10.1080%2F10942912.2017.1373667&rft.externalDBID=n%2Fa&rft.externalDocID=10_1080_10942912_2017_1373667
thumbnail_l http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=1094-2912&client=summon
thumbnail_m http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=1094-2912&client=summon
thumbnail_s http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=1094-2912&client=summon