Effect of Preparation Conditions on the Quality and Antioxidant Activity of Half-dried Mushrooms

Lentinula edodes

Immune supportGut & microbiome

SpeciesShiitake, Hua Gu

JournalJournal of Cookery Science of Japan

Year2015

Metadata-grounded summary

Article summary

Metadata-grounded summary: This journal article indexes research on Lentinula edodes in Journal of Cookery Science of Japan in 2015. MycoData maps the paper to immune support, gut & microbiome based on its title, species context, article metadata, and study classification.

Citation

Yuko Hisamatsu Yasutaka Shigemura Rie Kobayashi (Awatsuhara) Keiko Nagao (2015). Effect of Preparation Conditions on the Quality and Antioxidant Activity of Half-dried Mushrooms. Journal of Cookery Science of Japan https://doi.org/10.11402/cookeryscience.48.285

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