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

Code:
LWT_156_113065

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


Journal Article

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

Author:
Anthony J. Clark, Bhupendra K. Soni, Brendan Sharkey, Terry Acree, Edward Lavin, Hannah M. Bailey, Hans H. Stein, Ashley Han, Marc Elie, Marina Nadal.

Journal:
LWT- Food Science and Technology

Volume:
156

Part:

Date:
2022-03-04 2022

Page numbers: