Consumer perceptions of plant-based and mushroom-based jerky: A focus on texture, main ingredient and protein information, and willingness to pay

Lentinula edodes

Immune supportGut & microbiome

SpeciesShiitake, Hua Gu

JournalCurrent Research in Food Science

Year2025

Metadata-grounded summary

Article summary

Metadata-grounded summary: This journal article indexes research on Lentinula edodes in Current Research in Food Science in 2025. MycoData maps the paper to immune support, gut & microbiome based on its title, species context, article metadata, and study classification.

Citation

Chaffee O, Ardoin R (2025). Consumer perceptions of plant-based and mushroom-based jerky: A focus on texture, main ingredient and protein information, and willingness to pay. Current Research in Food Science

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