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:
Volume:
156
Part:
Date:
2022-03-04
2022
Page numbers: