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

Pleurotus eryngii

Gut & microbiome

SpeciesKing Oyster, Eryngii

JournalJapanese Journal of Food Chemistry and Safety

Year2020

Metadata-grounded summary

Article summary

Metadata-grounded summary: This journal article indexes research on Pleurotus eryngii in Japanese Journal of Food Chemistry and Safety in 2020. MycoData maps the paper to gut & microbiome 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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