游兴勇,许杨,李燕萍

• 1:食品科学与技术国家重点实验室南昌大学中德联合研究院

摘要(Abstract)：

文章介绍了食用菌中主要非挥发性呈味物质的研究方法,总结了常见食用菌中主要的非挥发性呈味物质及含量,并对这些成分作了对比,以说明滋味产生的机制。

关键词(KeyWords)： 食用菌;非挥发性呈味物质;等鲜浓度

Abstract:

Keywords:

基金项目(Foundation): 长江学者和创新团队发展计划资助(NO.IRT0540)

作者(Author): 游兴勇,许杨,李燕萍

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