Inhibitive effects of phytic acid combined with glutathione on the browning and oxidation of King Oyster mushroom (Pleurotus eryngii) slices during drying and storage.

Pleurotus eryngii

Gut & microbiome

SpeciesKing Oyster, Eryngii

JournalFood chemistry: X

Year2023

Metadata-grounded summary

Article summary

Metadata-grounded summary: This brief report indexes research on Pleurotus eryngii in Food chemistry: X in 2023. MycoData maps the paper to gut & microbiome based on its title, species context, article metadata, and study classification.

Citation

Gong C, Gao W, Wu S (2023). Inhibitive effects of phytic acid combined with glutathione on the browning and oxidation of King Oyster mushroom (Pleurotus eryngii) slices during drying and storage. Food chemistry: X https://doi.org/10.1016/j.fochx.2023.100874 PMID: 37780263

Open citation