Effects of Balsa Fish Skin Gelatin, Lentinula edodes Mushrooms, Soy Protein Isolate, and Starch on the Sensory Quality and Characterization of Physicochemical and Antioxidant Properties of New Sausage.

Lentinula edodes

Immune supportGut & microbiomeSkin & hydration

SpeciesShiitake, Hua Gu

JournalFoods (Basel, Switzerland)

Year2024

Metadata-grounded summary

Article summary

Metadata-grounded summary: This research article indexes research on Lentinula edodes in Foods (Basel, Switzerland) in 2024. MycoData maps the paper to immune support, gut & microbiome, skin & hydration based on its title, species context, article metadata, and study classification.

Citation

Wang L, Yin J, Wan K, Guo H, Jiang G (2024). Effects of Balsa Fish Skin Gelatin, Lentinula edodes Mushrooms, Soy Protein Isolate, and Starch on the Sensory Quality and Characterization of Physicochemical and Antioxidant Properties of New Sausage. Foods (Basel, Switzerland) https://doi.org/10.3390/foods13030465 PMID: 38338600

Open citation