Toughening and its association with the postharvest quality of king oyster mushroom ( Pleurotus eryngii ) stored at low temperature

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Title
Toughening and its association with the postharvest quality of king oyster mushroom ( Pleurotus eryngii ) stored at low temperature
Authors
Keywords
Pleurotus eryngii, Texture, Toughening, Lignification, Postharvest quality, Low temperature
Journal
FOOD CHEMISTRY
Volume 196, Issue -, Pages 1092-1100
Publisher
Elsevier BV
Online
2015-10-25
DOI
10.1016/j.foodchem.2015.10.060

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