flavour components of Ganoderma tsugae. Food Chem. 90: 409–415. Yen, G.-C. and J.-Y. Wu Ganoderma tsugae Yu-Hsiu Tseng 1 and Jeng-Leun Mau2∗ 1. Department of Baking Management
0.6227/jfda.20 12200420 Preparation of Nano/Submicron Ganoderma tsugae and Its Stability -volatile Flavour Components ofGal1oderma Isugaι Food Chem. 90: 409-41 5 1 4 缸 , C. H., Sun, C
, Y.-H., Y.-L. Lee, R.-C. Li, and J.-L. Mau. 2005. Non-volatile flavour components of of Ganoderma tsugae (Ling chih). Ling chih contained 73.4% dry weight of crude fiber
components were relatively low, while the contents of flavour 5’-nucleotides were found to be , Wu et al. studied the holotype of Ganoderma camphoratum, and they found that the
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