Impact of Ganoderma lucidum fermentation on the nutritional composition, structural characterization, metabolites, and antioxidant activity of Soybean, sweet potato and Zanthoxylum pericarpium residues.

Ganoderma lucidum

OncologyImmune supportMetabolic healthLiver support

SpeciesReishi, Lingzhi

JournalFood chemistry: X

Year2024

Metadata-grounded summary

Article summary

Metadata-grounded summary: This research article indexes research on Ganoderma lucidum in Food chemistry: X in 2024. MycoData maps the paper to oncology, immune support, metabolic health, liver support based on its title, species context, article metadata, and study classification.

Citation

Cen Q, Fan J, Zhang R, Chen H, Hui F, Li J, et al. (2024). Impact of Ganoderma lucidum fermentation on the nutritional composition, structural characterization, metabolites, and antioxidant activity of Soybean, sweet potato and Zanthoxylum pericarpium residues. Food chemistry: X https://doi.org/10.1016/j.fochx.2023.101078 PMID: 38205161

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