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The smell and odorous components of dried shiitake mushroom, Lentinula edodes VI: increase in odorous compounds of dried shiitake mushroom cultivated on bed logs

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Figure

Fig. 1a,b. Relation between 1,2,4-trithiolane content in dried shiitake mushrooms and amino acid addition time
Fig. 2. Infi ltration areas on transect of 5 bed logs infi ltrated from top face. Solid circles, bed log 1; open circles, 2; solid triangles, 3; open tri-angles, 4; solid squares, 5
Fig. 3. Infi ltration areas on transect of 5 bed logs infi ltrated from side anglesface

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