Effects of continuous enzymolysis on the umami characteristics of Lentinula edodes and the flavor formation mechanism of umami peptides.

Lentinula edodes

Immune supportGut & microbiome

SpeciesShiitake, Hua Gu

JournalFood chemistry

Year2023

Metadata-grounded summary

Article summary

Metadata-grounded summary: This journal article indexes research on Lentinula edodes in Food chemistry in 2023. MycoData maps the paper to immune support, gut & microbiome based on its title, species context, article metadata, and study classification.

Citation

Chen D, Chen W, Li W, Wen X, Wu D, Zhang Z, et al. (2023). Effects of continuous enzymolysis on the umami characteristics of Lentinula edodes and the flavor formation mechanism of umami peptides. Food chemistry https://doi.org/10.1016/j.foodchem.2023.136090 PMID: 37080114

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