[1]张润光,苏东华,张小翠. 香菇的营养保健功能及其产品开发[J]. 食品研究与开发,2004,25(4):125-128.
[2]Petrovska B B. Protein fraction in edible Macedonian mushrooms[J]. European Food Research and Technology,2001,212(4):469-472.
[3]张俊飚,李波. 对我国食用菌产业发展的现状与政策思考[J]. 华中农业大学学报(社会科学版),2012(5):13-21.
[4]Tan M X, Gu L, Li N, et al. Mesoporous poly-melamine-formaldehyde (mPMF)-a highly efficient catalyst for chemoselective acetalization of aldehydes[J]. Green Chemistry,2013,15(5):1127-1132.
[5]夏苗,励建荣,张蕾,等. 气调包装对香菇保鲜期内源性甲醛含量的影响[J]. 中国食品学报,2012,12(4):127-133.
[6]鲁燕骅,杨丽仙,牛华,等. 高效液相色谱法测定食用菌中甲醛的方法研究[J]. 食品研究与开发,2013(2):65-67.
[7]凌东辉,钟春霞. 分光光度法测定冬菇中的甲醛[J]. 中国卫生检验杂志,2005,15(4):430,444.
[8]励建荣,胡子豪,蒋跃明. 鲜香菇中甲醛含量检测的样品前处理方法改进[J]. 农业工程学报,2008,24(10):252-254.
[9]中华人民共和国农业部. 香菇中甲醛含量的测定:NY/T 1283—2007[S]. 北京:中国农业出版社,2007.
[10]Yasumoto K, Iwami K, Mitsuda H. Enzyme-catalized evolution of lenthionine from lentinic acid[J]. Bioscience, Biotechnology, and Biochemistry,1971,35(13):2070-2080.
[11]高银. 食用菌保鲜技术研究进展[J]. 麦类文摘(种业导刊),2007(7):33-34.
[1]王廷河,支国,陈希元.香菇酚类物质的抑菌活性分析[J].江苏农业科学,2013,41(05):305.
Wang Tinghe,et al.Analysis of antibacterial activity of phenolic compounds in shiitake fungus[J].Jiangsu Agricultural Sciences,2013,41(09):305.
[2]高海,刘伟,解娇,等.5种观赏植物净化甲醛的效果[J].江苏农业科学,2013,41(05):338.
Gao Hai,et al.Formaldehyde decontamination effect of 5 kinds of ornamental plants[J].Jiangsu Agricultural Sciences,2013,41(09):338.
[3]徐思炜,张君胜,周雯.香菇液体菌种培养条件优化[J].江苏农业科学,2014,42(12):290.
Xu Siwei,et al.Optimization of liquid culture conditions of Lentinus edodes[J].Jiangsu Agricultural Sciences,2014,42(09):290.
[4]杜娟,时文静.香菇、金针菇、黑木耳多糖的提取与测定[J].江苏农业科学,2016,44(08):347.
Du Juan,et al.Extraction and determination of polysaccharide from mushroom,needle mushroom and black fungus[J].Jiangsu Agricultural Sciences,2016,44(09):347.
[5]苏东海,魏玉西,陈应运,等.复合菌发酵海藻渣降解甲醛残留工艺研究[J].江苏农业科学,2016,44(09):495.
Su Donghai,et al.Study on fermentation technology of seaweed slag by compound bacteria to degrade formaldehyde residue[J].Jiangsu Agricultural Sciences,2016,44(09):495.
[6]魏元.香菇多糖的化学结构与抗氧化活性分析[J].江苏农业科学,2016,44(11):305.
Wei Yuan.Analysis of chemical structure and antioxidant activity of polysaccharides from Lentinus edodes[J].Jiangsu Agricultural Sciences,2016,44(09):305.
[7]房磊.响应面法优化香菇刺五加复合运动饮料工艺及其抗疲劳功能研究[J].江苏农业科学,2016,44(12):306.
Fang Lei.Optimization of mushroom acanthopanax composite sports drinks craft by response surface method and its anti-fatigue function[J].Jiangsu Agricultural Sciences,2016,44(09):306.
[8]元向东.香菇胞外多糖的化学结构与抗氧化活性[J].江苏农业科学,2016,44(12):313.
Yuan Xiangdong.Characteristics and antioxidant activities of exopolysaccharides from Lentinus edodes[J].Jiangsu Agricultural Sciences,2016,44(09):313.
[9]沙日娜.香菇菌糠多糖的提取、组成及抗氧化活性分析[J].江苏农业科学,2016,44(12):325.
Sha Rina.Extraction,structure and antioxidant activity of polysaccharides from Lentinus edodes residues[J].Jiangsu Agricultural Sciences,2016,44(09):325.
[10]黄曼曼,乔帅,王梦姣,等.香菇胞外多糖高产菌株的紫外诱变选育[J].江苏农业科学,2017,45(13):222.
Huang Manman,et al.Breeding of extracellular polysaccharide-producing strain of Lentinus edodes by ultraviolet mutagenesis[J].Jiangsu Agricultural Sciences,2017,45(09):222.