Food and Fermentation Industries >

2011 , Vol. 37 >Issue 11: 203 - 207,212

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.11.008

Food and Fermentation Industries

Study of the Nutrition Components of Needle Mushroom at Different Tides

  • Xiang Ying~ ,
  • Chen Jian~ ,
  • Jin Xin~
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Online published: 2011-11-25

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Abstract

The moisture,ash,protein and amino acid,crude fat,crude fiber,total sugar,polysaccharides,and the molecular weight of the needle mushroom at the first,the second,and the third tides have been studied,which provide meaningful data for production and consumption.

Key words： Flammulina velutipes;;nutrients;;polysaccharide

Cite this article

Xiang Ying~ , Chen Jian~ , Jin Xin~ . Study of the Nutrition Components of Needle Mushroom at Different Tides[J]. Food and Fermentation Industries, 2011 , 37(11) : 203 -207,212 . DOI: 10.13995/j.cnki.11-1802/ts.2011.11.008

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