The role of microorganisms and microbial enzymes in commercial fermented mushroom production: a comprehensive review of their action mechanisms, quality attributes and health benefits
Abstract Recently, fermented mushrooms are widely consumed worldwide owing to their nutritional, sensory, and health-promoting properties. The edible mushrooms are used as food and food flavoring due to their complex pleasant taste and aroma. Four well-known and most commonly included edible mushroo...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
BMC
2025-02-01
|
| Series: | Food Production, Processing and Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s43014-024-00278-w |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|