Physical quality, amino acid contents, and health risk assessment of straw mushroom (Volvariella volvacea) at different maturity stages

• Main Authors: Mohd Joha, Nur Sakinah, Misran, Azizah, Tengku Muda Mohamed, Mahmud, Abdullah, Sumaiyah, Mohamad, Azhar
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology,Universiti Putra Malaysia 2021
• Online Access: http://psasir.upm.edu.my/id/eprint/94586/1/Physical%20quality%2C%20amino%20acid.pdf; http://psasir.upm.edu.my/id/eprint/94586/; http://www.ifrj.upm.edu.my/ifrj-2021-28-issue-1.html

Volvariella volvacea, also known as straw mushroom, is an edible mushroom, and a highly nutritious food source. In Malaysia, tremendous increase in the consumption of this mushroom is due to its characteristics; short cropping duration, distinct flavour, and pleasant taste. During harvesting, the m...