Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: Effects on physicochemical and technological properties

Lentinula edodes

Immune supportGut & microbiomeLiver support

SpeciesShiitake, Hua Gu

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

Year2022

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 2022. MycoData maps the paper to immune support, gut & microbiome, liver support based on its title, species context, article metadata, and study classification.

Citation

França F, Harada-Padermo SdS, Frasceto RA, Saldaña E, Lorenzo JM, Vieira TMFdS, et al. (2022). Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: Effects on physicochemical and technological properties. Lebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire

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