Shiitake mycelium fermentation improves digestibility, nutritional value, flavor and functionality of plant proteins.

Lentinula edodes

Immune supportGut & microbiome

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 based on its title, species context, article metadata, and study classification.

Citation

Clark A, Soni BK, Sharkey B, Acree T, Lavin E, Bailey HM, et al. (2022). Shiitake mycelium fermentation improves digestibility, nutritional value, flavor and functionality of plant proteins. Lebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire

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