Applications and efficacy of traditional to emerging trends in lacto-fermentation and submerged cultivation of edible mushrooms
Author:
Publisher
Springer Science and Business Media LLC
Subject
Renewable Energy, Sustainability and the Environment
Link
https://link.springer.com/content/pdf/10.1007/s13399-023-04694-9.pdf
Reference109 articles.
1. Yan M-Q, Feng J, Liu Y-F et al (2023) Functional components from the liquid fermentation of edible and medicinal fungi and their food applications in China. Foods 12:2086. https://doi.org/10.3390/foods12102086
2. Zhao J, Wang T, Zhang C et al (2023) A comparative analysis of the umami taste of five fresh edible mushrooms by simulating the chemical environment of oral digestion in vitro. LWT 176:114522. https://doi.org/10.1016/j.lwt.2023.114522
3. Royse DJ, Baars J, Tan Q (2017) Current overview of mushroom production in the world. In: Edible and Medicinal Mushrooms. John Wiley & Sons, Ltd, Chichester, UK, pp 5–13
4. Abdelshafy AM, Belwal T, Liang Z et al (2022) A comprehensive review on phenolic compounds from edible mushrooms: occurrence, biological activity, application and future prospective. Crit Rev Food Sci Nutr 62:6204–6224. https://doi.org/10.1080/10408398.2021.1898335
5. Zhao Y, Zhang M, Devahastin S, Liu Y (2019) Progresses on processing methods of umami substances: a review. Trends Food Sci Technol 93:125–135. https://doi.org/10.1016/j.tifs.2019.09.012
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