Solid-state fermentation with Ganoderma lucidum improves nutritional quality and processing characteristics of wheat (Triticum aestivum L.)

Ganoderma lucidum

OncologyImmune supportMetabolic healthLiver support

SpeciesReishi, Lingzhi

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

Year2025

Metadata-grounded summary

Article summary

Metadata-grounded summary: This journal article indexes research on Ganoderma lucidum in Lebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire in 2025. MycoData maps the paper to oncology, immune support, metabolic health, liver support based on its title, species context, article metadata, and study classification.

Citation

Weng M, Cheng J, Lei T, Lai P, Wang H, Tang X, et al. (2025). Solid-state fermentation with Ganoderma lucidum improves nutritional quality and processing characteristics of wheat (Triticum aestivum L.). Lebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire

Open citation