Publication | Closed Access
Effects of combined drying techniques and cellulase hydrolysis on the nutritional value and sensory properties of shiitake mushrooms (Lentinus edodes)
35
Citations
35
References
2024
Year
Shiitake MushroomsFood AnalysisFood ProcessingCellulase HydrolysisFood QualityLentinus EdodesFood TechnologyHealth Sciences
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