Shiitake mycelium fermentation improves digestibility, nutritional value, flavor and functionality of plant proteins

Lentinula edodes

Immune supportGut & microbiome

SpeciesShiitake, Hua Gu

JournalNot listed

Year2021

Metadata-grounded summary

Article summary

Metadata-grounded summary: This preprint indexes research on Lentinula edodes in 2021. MycoData maps the paper to immune support, gut & microbiome based on its title, species context, article metadata, and study classification.

Citation

Clark A, Soni BK, Sharkey B, Acree T, Lavin E, Bailey HM, et al. (2021). Shiitake mycelium fermentation improves digestibility, nutritional value, flavor and functionality of plant proteins. https://doi.org/10.1101/2021.10.07.463529

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