Effect of half-dry processing on umami components of vegetables and mushrooms

Grifola frondosa

Immune support

SpeciesMaitake, Hen of the Woods

JournalJapanese Journal of Food Chemistry and Safety

Year2020

Metadata-grounded summary

Article summary

Metadata-grounded summary: This journal article indexes research on Grifola frondosa in Japanese Journal of Food Chemistry and Safety in 2020. MycoData maps the paper to immune support based on its title, species context, article metadata, and study classification.

Citation

Chika Kitaoka-Saito Junpei Yamamoto Kazutoshi Sugita Kuniko Sugiyama Yuko Kato-Yoshinaga (2020). Effect of half-dry processing on umami components of vegetables and mushrooms. Japanese Journal of Food Chemistry and Safety https://doi.org/10.18891/jjfcs.27.2_93

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