Effect of Different Cooking Conditions on the Anti-oxidative Activity of Mushroom Extracts

Lentinula edodes

Immune supportGut & microbiome

SpeciesShiitake, Hua Gu

JournalJournal of Cookery Science of Japan

Year2017

Metadata-grounded summary

Article summary

Metadata-grounded summary: This journal article indexes research on Lentinula edodes in Journal of Cookery Science of Japan in 2017. MycoData maps the paper to immune support, gut & microbiome based on its title, species context, article metadata, and study classification.

Citation

Tomomi Kanno Hiromi Kameya Yutaro Tanimoto Mitsuko Ukai (2017). Effect of Different Cooking Conditions on the Anti-oxidative Activity of Mushroom Extracts. Journal of Cookery Science of Japan https://doi.org/10.11402/cookeryscience.50.54

Open citation