l-Cysteine Treatment Delayed the Quality Deterioration of Fresh-Cut Button Mushrooms by Regulating Oxygen Metabolism, Inhibiting Water Loss, and Stimulating Endogenous H2S Production
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Title
l-Cysteine Treatment Delayed the Quality Deterioration of Fresh-Cut Button Mushrooms by Regulating Oxygen Metabolism, Inhibiting Water Loss, and Stimulating Endogenous H2S Production
Authors
Keywords
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Journal
Journal of Agricultural and Food Chemistry
Volume 71, Issue 1, Pages 974-984
Publisher
American Chemical Society (ACS)
Online
2022-12-23
DOI
10.1021/acs.jafc.2c06795
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