[1]芦菲,康芳芳,张锦锦,等.辅料添加对平菇肠感官和质构特性的影响研究[J].北方园艺,2014,38(24):136-139.
 LU Fei,KANG Fang-fang,ZHANG Jin-jin,et al.Effect of Accessory Addition on Sensory and Textural Properties ofPleurotus ostreatus Sausage[J].Northern Horticulture,2014,38(24):136-139.
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辅料添加对平菇肠感官和质构特性的影响研究

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[2]张敏,陈瑞战,陈瑞平,.平菇多糖提取方法的比较[J].吉林大学学报(理学版),2011,49(6):1141-1149.

[3]谢兆莉,孙孝玉,赵向国,.人参菌质多糖预防小鼠高血脂的作用[J].食用菌,2014(1):70-71.

[4]李峰,赵建选.2013年春季平菇价格大跌原因调查分析[J].食用菌,2013(4):70-71.

[5]路建波,王红.平菇蜜饯的工艺研究[J].吉林农业,2013(6):86-87.

[6]吴洪军,付婷婷,李静彤,.泡椒平菇软罐头加工技术研究[J].中国林副特产,2014(2):27-28.

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备注/Memo

第一作者简介:芦菲(1976-),女,硕士研究生,实验师,研究方向为功能性食品。E-mail:lufei76624@163.com.

责任作者:李波(1973-),男,博士,教授,现主要从事功能性食品等研究工作。E-mail:libohnxx@163.com.
基金项目:河南省科技创新杰出青年基金资助项目(134100510007)。

更新日期/Last Update: 2014-12-24