Volatile components, total phenolic compounds, and antioxidant capacities of worm-infected Gomphidius rutilus
This study evaluated the effects of worm infection on the volatile components, total phenolic compounds, and antioxidant capacities of Gomphidius rutilus. G. rutilus without worms (GW), G. rutilus infected by a small amount of worms (GS; infected area <50%), and G. rutilus infected by a large amo...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2018-06-01
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| Series: | Food Science and Human Wellness |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453018300557 |
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