Structure, thermal and rheological properties of different soluble dietary fiber fractions from mushroom Lentinula edodes (Berk.) Pegler residues

Lentinula edodes

Immune supportGut & microbiome

SpeciesShiitake, Hua Gu

JournalFood Hydrocolloids

Year2019

Metadata-grounded summary

Article summary

Metadata-grounded summary: This journal article indexes research on Lentinula edodes in Food Hydrocolloids in 2019. MycoData maps the paper to immune support, gut & microbiome based on its title, species context, article metadata, and study classification.

Citation

Xue Z, Chen Y, Jia Y, Wang Y, Lu Y, Chen H, et al. (2019). Structure, thermal and rheological properties of different soluble dietary fiber fractions from mushroom Lentinula edodes (Berk.) Pegler residues. Food Hydrocolloids https://doi.org/10.1016/j.foodhyd.2019.04.015

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