How the Matsutake Mushroom Become a Luxury Food during the Postwar Period:

Pleurotus eryngii

Gut & microbiome

SpeciesKing Oyster, Eryngii

JournalJournal of the Japanese Forest Society

Year2021

Metadata-grounded summary

Article summary

Metadata-grounded summary: This journal article indexes research on Pleurotus eryngii in Journal of the Japanese Forest Society in 2021. MycoData maps the paper to gut & microbiome based on its title, species context, article metadata, and study classification.

Citation

Keiko Izumi Risa Sasaki (2021). How the Matsutake Mushroom Become a Luxury Food during the Postwar Period:. Journal of the Japanese Forest Society https://doi.org/10.4005/jjfs.103.1

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