Impact of Incorporating Dried Chaga Mushroom (Inonotus obliquus) into Gluten-Free Bread on Its Antioxidant and Sensory Characteristics.

Inonotus obliquus

Metabolic healthSkin & hydration

SpeciesChaga

JournalMolecules (Basel, Switzerland)

Year2024

Metadata-grounded summary

Article summary

Metadata-grounded summary: This research article indexes research on Inonotus obliquus in Molecules (Basel, Switzerland) in 2024. MycoData maps the paper to metabolic health, skin & hydration based on its title, species context, article metadata, and study classification.

Citation

Kobus Z, Krzywicka M, Blicharz-Kania A, Bosacka A, Pecyna A, Ivanišová E, et al. (2024). Impact of Incorporating Dried Chaga Mushroom (Inonotus obliquus) into Gluten-Free Bread on Its Antioxidant and Sensory Characteristics. Molecules (Basel, Switzerland) https://doi.org/10.3390/molecules29163801 PMID: 39202879

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