Effects of fermentation with different microbial species on the umami taste of Shiitake mushroom (Lentinus edodes)

Lentinula edodes

Immune supportGut & microbiomeLiver support

SpeciesShiitake, Hua Gu

JournalLebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire

Year2021

Metadata-grounded summary

Article summary

Metadata-grounded summary: This journal article indexes research on Lentinula edodes in Lebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire in 2021. MycoData maps the paper to immune support, gut & microbiome, liver support based on its title, species context, article metadata, and study classification.

Citation

Chen Z, Gao H, Wu W, Chen H, Fang X, Han Y, et al. (2021). Effects of fermentation with different microbial species on the umami taste of Shiitake mushroom (Lentinus edodes). Lebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire

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