Abstract
The mycelium of T. formosanum (characterized by DNA analysis) grown in a sterile liquid medium produced some VOCs. The VOCs were analyzed by gas chromatography-mass spectrometry (GC- MS). A total of 23 compounds were identified and quantified. Among them, the main compounds were Dimethyl sulfide (19.82%), Isopropyl alcohol (9.84 ng/l), 2-Butanone (9.24%), Ethanol (7.84%), and 1, 3-Pentadiene (5.46%).
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CITATION STYLE
APA
Du, M., Huang, S., & Wang, J. (2014). The Volatiles from Fermentation Product of Tuber formosanum. Open Journal of Forestry, 04(04), 426–429. https://doi.org/10.4236/ojf.2014.44047
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