Assessment of the correlations among 1,2-dicarbonyl compounds, advanced glycation end products, and raw material chemical components of fried shiitake mushroom (Lentinula edodes) crisps.

Lentinula edodes

Immune supportGut & microbiome

SpeciesShiitake, Hua Gu

JournalFood chemistry: X

Year2025

Metadata-grounded summary

Article summary

Metadata-grounded summary: This research article indexes research on Lentinula edodes in Food chemistry: X in 2025. MycoData maps the paper to immune support, gut & microbiome based on its title, species context, article metadata, and study classification.

Citation

Li Y, Liu J, Meng J, Feng C, Chen J, Zeng M, et al. (2025). Assessment of the correlations among 1,2-dicarbonyl compounds, advanced glycation end products, and raw material chemical components of fried shiitake mushroom (Lentinula edodes) crisps. Food chemistry: X https://doi.org/10.1016/j.fochx.2025.103128 PMID: 41112183

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