References
- Ahn, J.S. and Lee, K.H. 1986. Studies on the volatile components of edible mushroom (Tricholoma matsutake) of Korea. Journal of Korean Society of Food and Nutrition 15(3): 253-257
- El-Massry, K.A., El-Ghorab, H. and Farouk, A. 2002. Antioxidant activity and volatile components of Egyptian Artemisia judaica L. Food Chemistry 79: 331-336 https://doi.org/10.1016/S0308-8146(02)00164-4
- Harada, A., Yoneyama, S., Doi, S. and Aoyama, M. 2003. Changes in contents of free amino acids and soluble carbohydrates during fruit-body development of Hypsizygus marmoreus. Food Chemistry 83: 343-347 https://doi.org/10.1016/S0308-8146(03)00093-1
- Kawagoe, M., Kawakami, K., Nakamura, Y., Naoe, K., Miki, K. and Noda, H. 1999. Submerged culture of Tricholoma matsutake mycelium in bubble column fermentors. Journal of Bioscience and Bioengineering 87: 116-118 https://doi.org/10.1016/S1389-1723(99)80020-6
- Lee, H.J., Choi, Y.J., Ka, K.H. and Park, W.C. 2002. Extractives of Tricholoma matsutake fruiting body. Proceedings of the Korean Society of Wood Science and Technology Annual Meeting. pp. 133-136
- Lee, T.S. 1983. Survey on the environmental conditions at the habitat of Tricholoma matsutake in Korea. Mokchae Konghak 11: 37-44
- Lee, W.Y., Park, Y.K., Ahn, J.K. and Ka, K.H. 2003. HPLC analysis of methyl trans-ciinamate contents in Tricholoma matsutake mushroom in Korea. Journal of Korean Forestry Society 92: 470-474
- Murata, T, Takahashi, .Y, Horahira, K. and Adachi, Y. 2001. Productivity of matsutake in a natural forest of Todo-fir and environmental improvement for its occurence. Bulletin of the Hokkaido Foresty Research Institute. 38: 1-22
- Ogawa, M. 1978. Biology of Matsutake mushroom. Tsukiji Shokan Co., Ltd. pp. 326
- Ohta, A. 1983. Quantative analysis of odorous compounds in the fruit bodies of Tricholoma matsutake. Trans. Mycol. Soc. Japan 24: 185-190
- Takarna, F., Ishii, H. and Muraki, S. 1984. Flavor components in Japanese and Korean matsutake-Tricholoma matsutake (S. Ito et Imai) Sing. and their change during storage. Japan Society of Food Science and Technology 31: 14-18 https://doi.org/10.3136/nskkk1962.31.14
- Wang, Y., Hall, I.R. and Evans, L.A. 1997. Ectomycorrhizal fungi with edible fruiting bodies 1. Tricholoma matsutake and related fungi. Economic Botany 51: 311-327 https://doi.org/10.1007/BF02862101
- Wood, W.F., Lancaster, W.C. Fisher, C.O. and Stotler, R.E. 1996. Trans-methyl cinnamate: The major volatile from some populations of the liverwort, Conoceohalum conicum. Phytochemistry 42(1): 241-242 https://doi.org/10.1016/0031-9422(96)83287-0
- Yajirna, I., Yanai, T., Nakamura, M., Sakakibara, H. and Hayashi, K. 1981. Volatile flavor compounds of Matsutake -Tricholoma matsutake (Ito et Imai) Sing-. Agriculture and Biological Chemistry 45: 373-377 https://doi.org/10.1271/bbb1961.45.373