The Impact of Oyster Mushrooms (Pleurotus ostreatus) on the Baking Quality of Rye Flour and Nutrition Composition and Antioxidant Potential of Rye Bread.

Pleurotus ostreatus

Metabolic health

SpeciesOyster Mushroom

JournalFoods (Basel, Switzerland)

Year2025

Metadata-grounded summary

Article summary

Metadata-grounded summary: This research article indexes research on Pleurotus ostreatus in Foods (Basel, Switzerland) in 2025. MycoData maps the paper to metabolic health based on its title, species context, article metadata, and study classification.

Citation

Stępniewska S, Salamon A, Cacak-Pietrzak G, Piecyk M, Kowalska H (2025). The Impact of Oyster Mushrooms (Pleurotus ostreatus) on the Baking Quality of Rye Flour and Nutrition Composition and Antioxidant Potential of Rye Bread. Foods (Basel, Switzerland) https://doi.org/10.3390/foods14020199 PMID: 39856866

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