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NTIS 바로가기Journal of mushrooms = 한국버섯학회지, v.19 no.4, 2021년, pp.279 - 284
임지훈 (농촌진흥청 국립원예특작과학원 버섯과) , 오민지 (농촌진흥청 국립원예특작과학원 버섯과) , 오연이 (농촌진흥청 국립원예특작과학원 버섯과) , 김민식 (농촌진흥청 국립원예특작과학원 버섯과) , 이윤상 (농촌진흥청 국립원예특작과학원 버섯과)
Flammulina velutipes is the representative edible mushroom in Korea. It makes up around 18% of the total mushroom production and accounts for about 36% of the total mushroom export. Despite being one of the most industrially important mushroom in Korea, the distribution rate of domestic cultivar was...
Bao HN, Ushio H, Ohshima T. 2008. Antioxidative activity and antidiscoloration efficacy of ergothioneine in mushroom (Flammulina velutipes) extract added to beef and fish meats. J. Agric. Food Chem. 56: 10032-40.
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Im JH, Jang KY, Oh YL, Oh MJ, Jegadeesh R, Kong WS. 2019. Breeding of a new cultivar of golden Flammulina velutipes 'Auram'. J Mushroom Sci Prod 17: 218-223.
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Bao HN, Ushio H, Ohshima T. 2008. Antioxidative activity and antidiscoloration efficacy of ergothioneine in mushroom (Flammulina velutipes) extract added to beef and fish meats. J Agri Food Chem 56: 10032-40. doi:10.1021/jf8017063. PMID18841979.
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