摘要
在参阅大量的文献资料基础上,对近年来菌草食用菌的质构与感观、营养品质、功能活性物质的提取和鉴定、功效作用以及其重金属富集情况等研究现状进行了综述与分析,并比较其与常规栽培产品的异同。
Based on lots of literatures the thesis reviewed the current research progress in the JUNCAO mushrooms of texture analysis, sensory evaluation, nutrition, function component, capacity of heavy metal-enrichmen and soon, making a comparison between the two mushrooms of JUNCAO and conventional cultivation simultaneously, with a purpose to provide some clues for further research on JUNCAO mushrooms.
作者
林应兴
Lin Yingxing(Juneao Research Institute of Fujian Agriculture and Forestry University, Fuzhou 350002, Chin)
出处
《食药用菌》
2018年第2期79-83,共5页
Edible and Medicinal Mushrooms
关键词
菌草食用菌
质构分析
感观评介
营养品质
JUNCAO mushroom
Texture analysis
Sensory evaluation
Nutritional quality
