期刊文献+

花菇大棚高产栽培技术 被引量:3

下载PDF
导出
摘要 花菇是在特殊条件下形成的一种高贵的香菇,花菇的龟裂纹越宽、越深,品质越好。自然条件下,形成率较低。经过多年实践,探索出了在大棚内从菇蕾形成到育成花菇的渐进过程,大体分为3个阶段,按这3个阶段巧育花菇,花菇形成率可达到98%左右。该项技术可使每间香菇增加产值数千元。
作者 刘二冬
出处 《中国食用菌》 北大核心 2009年第6期66-67,共2页 Edible Fungi of China
  • 相关文献

同被引文献25

  • 1Zhang ZP, Song HG, Peng Z, et al. Characterization of stipe and cap powders of mushiroom(Lentinus edodes ) prepared by different grinding methods[J]. Journal of Food Engineering,2012, 109:406-413.
  • 2Li W, Gu Z, Yang Y, et al. Non-volatile taste components of several cultivated mushrooms[J]. Food Chemistry,2014,143: 427-431.
  • 3Taylor MW, Hershey RA, Levine RA. Improved method of resolving nucleotides by reverse phase high performance liquid chromatography[J]. Journal of Chromatography, 1981,219 : 2133- 2139.
  • 4Kato. Role of free amino acids and peptides in food taste[M]. Washington DC:American Chemical Society, 1989:158-174.
  • 5Chen DW,Zhang M. Non-volatile taste active compounds in the meat of Chinese mitten crab(Eriocheir sinensis )[J]. Food Chemistry, 2007,104 : 1200-1205.
  • 6Yamaguchi S,Yoshikawa T,Ikeda S,et al. Measurement of the relative taste intensity of some c-amino acid and 5'- nucleotides[J]. Journal of Food Science, 1971,36:846-849.
  • 7Hayashi Y. Image Analyses of Taste Stimuli Responses to Mouse Taste Buds[J]. Taste Smell, 1996,3:53-56.
  • 8Zhang Y,Chandrasekar V,Pan ZL,et al. Recent developments on umami ingredients of edible mushrooms-A review[J]. Trends in Food science and Technology, 2013,33:78-92.
  • 9陈艳萍,张晓呜.菌菇柄酶解物美拉德反应前后风味变化的研究[OL].中国科技论文在线,2012,http://www.paper.edu.cn/releasepaper/eoment/201208-39.
  • 10Troii T,Cagan RH. Biochemical studies of Taste sensation.IX. Enhaneement of l-[3H] Glutamate Binding to Bovine taste Papillae by 5'-ribonucleotides[J]. Biochimica et Biophysica Acta, 1980,627(3 ) :313-323.

引证文献3

二级引证文献17

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部