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Enzymatic Deodorization with Variegatic Acid from Boletus subvelutipes and Its Mechanism
enzymatic deodorization blueing Boletus subvelutipes
2009/7/8
Variegatic acid (3,3',4,4'-tetrahydroxypulvinic acid, VA) which causes a blueing phenomenon in mushrooms was isolated from Boletus subvelutipes. B. subvelutipes contains 916 mg VA/100 g dry weight of ...