| 香菇菌丝调味品的研制 |
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| 引用本文： | 汪凯华.香菇菌丝调味品的研制[J].中国食用菌,1996,15(4):38-39. |
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| 作者姓名： | 汪凯华 |
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| 作者单位： | 江苏沿江地区农科所 |
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| 摘 要： | 通过对香菇菌丝的发菌试验，和对菌丝体进行一系列加工处理，生产出一种营养丰富，具有独林香菇风味的调味品。
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| 关 键 词： | 香菇，菌丝体，调味品 |
THE STUDY AND DEVELOPMENT FOR LENTINUS EDODES FLAVORING |
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| Wang Kaihua.THE STUDY AND DEVELOPMENT FOR LENTINUS EDODES FLAVORING[J].Edible Fungi of China,1996,15(4):38-39. |
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| Authors: | Wang Kaihua |
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| Institution: | Jiangsu
Coastal Area Agricultural Scientific Research Institute 22654l |
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| Abstract: | From hyphae of Lentinus
edodes spawn running,and from mycelium after a series of refined treatment,Lentinus edodes
flavoring was produced,The flavoring was rich in nutritional value,and only flavor the Lentinus
edodes of flavoring. |
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| Keywords: | Lentinus edodes Mycelium Flavoring |
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