7Murcia M A,Martinez-Tome M,Jimenez.Antioxidant activity of edible fungi (truffles and mushrooms):losses during industrial processing[J].Journal of Food Protection,2002,65(10):1614~1522.
8Jeng-Leun Mau,Yu-Hsiu Tseng.Nonvolatile taste components of three strains of Agrocybe cylindracea[J].Journal of Agricultural & Food Chemistry,1998,46(6):2071~2074.
9Tabata T,Yamasaki Y.Changes in constituents during fruit body formation of yanagimatsutake mushroom (Agrocybe cylindracea (Fr) Maire)[J].Journal of Japanese Society of Food Science & Technology,1995,42(8):607~610.
10Yoshida H,Fujimoto S,Hayashi J.Studies on food uses of the vegetative mycelia of Basidiomycotina.I Carbohydrate and organic acid contents in the vegetative mycelia of Agrocybe cylindracea (yanagimatsutake mushroom)[J].Journal of Japanese Society of Food Science & Technology,1992,39(7):601 ~607.