Effects of combined drying techniques and cellulase hydrolysis on the nutritional value and sensory properties of shiitake mushrooms (Lentinus edodes).

Lentinula edodes

Immune supportGut & microbiome

SpeciesShiitake, Hua Gu

JournalFood chemistry

Year2024

Metadata-grounded summary

Article summary

Metadata-grounded summary: This evaluation study indexes research on Lentinula edodes in Food chemistry in 2024. MycoData maps the paper to immune support, gut & microbiome based on its title, species context, article metadata, and study classification.

Citation

Li Y, Han J, Yarley OPN, Wang Y, Wang Y, Zhang A, et al. (2024). Effects of combined drying techniques and cellulase hydrolysis on the nutritional value and sensory properties of shiitake mushrooms (Lentinus edodes). Food chemistry https://doi.org/10.1016/j.foodchem.2024.139387 PMID: 38643648

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