Effect of Fruiting Body of Mukitake (Sarcomyxa sp.) Amylase on Wheat Dough and Bread Quality

Grifola frondosa

Immune support

SpeciesMaitake, Hen of the Woods

JournalFood Preservation Science

Year2022

Metadata-grounded summary

Article summary

Metadata-grounded summary: This journal article indexes research on Grifola frondosa in Food Preservation Science in 2022. MycoData maps the paper to immune support based on its title, species context, article metadata, and study classification.

Citation

Shin ABE Megumi OHYA Emi KATOU Anna SUZUKI (2022). Effect of Fruiting Body of Mukitake (Sarcomyxa sp.) Amylase on Wheat Dough and Bread Quality. Food Preservation Science https://doi.org/10.5891/jafps.48.73

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