Tenderizing of Meat by Using Maitake (Grifola frondosa) Extract with Low Temperature Steam Cooking

Grifola frondosa

Immune support

SpeciesMaitake, Hen of the Woods

JournalJournal of Cookery Science of Japan

Year2008

Metadata-grounded summary

Article summary

Metadata-grounded summary: This journal article indexes research on Grifola frondosa in Journal of Cookery Science of Japan in 2008. MycoData maps the paper to immune support based on its title, species context, article metadata, and study classification.

Citation

Takako Yamazaki Naoko Ito Ichiro Oshima Hajime Iwamori Yasuo Hotta Atsuko Murayama (2008). Tenderizing of Meat by Using Maitake (Grifola frondosa) Extract with Low Temperature Steam Cooking. Journal of Cookery Science of Japan https://doi.org/10.11402/cookeryscience1995.41.3_176

Open citation