Submerged cultures of mushroom mycelium as sources of protein and flavour compounds

Dissertation (proefschrift), Delft, 1976

by Frans Dijkstra


1. Introduction

2. The nutritional requirements of Agaricus bisporus and Coprinus comatus

3. Mushroom mycelium as a source of protein

4. The chemical nature of the flavour of fruit bodies of mushrooms

5. Production of flavour compounds by mushroom mycelium in submerged culture

6. Materials and methods

7. Summary

Nederlandse samenvatting



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